Cran-Apple Praline Gingerbread

• 2/3 cup fat-free caramel ice cream topping
• 2 medium tart apples, peeled and thinly sliced
• 2/3 cup fresh or frozen cranberries
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg
• 6 tablespoons molasses
• 1/4 cup unsweetened applesauce
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon salt
• 1/4 cup hot water
• 3/4 cup reduced-fat whipped topping
• 1/2 cup fat-free vanilla yogurt

1. Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel.
2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water.
3. Pour over fruit; smooth top. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

caramel ice cream topping, tart apples, cranberries, butter, sugar, egg, molasses, unsweetened applesauce, flour, baking soda, ground ginger, apple pie spice, salt, hot water, vanilla yogurt

Taken from www.tasteofhome.com/recipes/cran-apple-praline-gingerbread/ (may not work)