LEMON-TOPPED GINGERBREAD

FOR THE GINGERBREAD:
1/2 cup Gold Medal all-purpose flour
1/2 cup Gold Medal whole wheat flour
2 tablespoons packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
1/4 cup hot water
2 tablespoons shortening
2 tablespoons fat-free egg product or 1 egg white
FOR THE SAUCE:
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 325 degrees F. Spray 8x4-inch loaf pan with cooking spray.

In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

In 1-quart saucepan, mix granulated sugar, cornstarch and 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly; remove from heat. Stir in lemon peel and lemon juice.

Serve sauce with gingerbread.

Source: Betty Crocker