Gingerbread

• 1 5-ounce can fat-free evaporated milk
• 2 teaspoons cider vinegar
• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup honey
• 1 6-ounce jar pureed baby-food sweet potatoes
• 2 tablespoons egg substitute or 1 large egg white
• 1 tablespoon plus 2 teaspoons canola or corn oil
• 1/2 cup chopped peeled apple

1. In a medium mixing bowl, stir together the milk and vinegar.
2. Let stand for 10 minutes.
3. Preheat the oven to 350F.
4. Lightly spray a 9-inch square baking pan with cooking spray.
5. Set aside.
6. Meanwhile, in a medium bowl, stir together the flours, ginger, baking soda, and cinnamon.
7. Set aside.
8. Add the remaining ingredients except the apple to the milk mixture.
9. Using an electric mixer on medium speed, beat until blended.
10. Gradually add the flour mixture, stirring well after each addition.
11. Fold in the apple.
12. Pour into the pan, gently smoothing the top.
13. Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
14. Let cool on a cooling rack for at least 10 minutes before slicing.
15. (Per serving)
16. Calories: 211
17. Total fat: 3.0g
18. Saturated: 0.5g
19. Trans: 0.0g
20. Polyunsaturated: 1.0g
21. Monounsaturated: 1.5g
22. Cholesterol: 1mg
23. Sodium: 90mg
24. Carbohydrates: 44g
25. Fiber: 2g
26. Sugars: 25g
27. Protein: 5g
28. Calcium: 54mg
29. Potassium: 180mg
30. 3 other carbohydrate
31. 1/2 fat

milk, cider vinegar, cooking spray, flour, flour, ground ginger, baking soda, ground cinnamon, honey, potatoes, egg substitute, corn oil, apple

Taken from www.epicurious.com/recipes/food/views/gingerbread-391937 (may not work)