Ginger Mango Grunt

• 1/2 cup all-purpose flour
• 3 tablespoons yellow cornmeal
• 4-1/2 teaspoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 tablespoons cold butter
• 3 tablespoons egg substitute
• 3/4 cup mango nectar, divided
• 1 jar (20 ounces) refrigerated mango slices, drained
• 1/2 cup reduced-sugar orange marmalade
• 1 tablespoon lemon juice
• 1/2 cup golden raisins
• 1/4 cup chopped crystallized ginger
• 1/4 cup sliced almonds
• Low-fat frozen yogurt, optional

1. In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened.
2. Coarsely chop mango slices; combine with marmalade, lemon juice and remaining nectar.
3. Transfer to an 8-in. cast-iron or other ovenproof skillet; stir in raisins. Bring to a boil. Drop flour mixture in eight mounds onto the simmering mango mixture. Reduce heat; cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Sprinkle with ginger and almonds; if desired, serve with frozen yogurt.

allpurpose, yellow cornmeal, sugar, baking powder, ground ginger, salt, cold butter, egg substitute, mango, mango, lemon juice, golden raisins, ginger, almonds, frozen yogurt

Taken from www.tasteofhome.com/recipes/ginger-mango-grunt/ (may not work)