APPLESAUCE GINGERBREAD

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/3 cup firmly packed brown sugar
1 1/2 cups unsweetened Michigan Applesauce, divided
2 egg whites
1/2 cup light molasses
1/3 cup boiling water
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 cup cranberry-raspberry juice
Reduced fat frozen whipped topping, thawed, optional
Vegetable cooking spray

Preheat oven to 350 degrees F. Coat a round 9-inch cake pan with cooking spray.

Combine flour, salt, baking powder, soda, cinnamon and ginger. Set aside.

In large mixing bowl, beat together brown sugar, 1/2 cup of the applesauce, egg whites and molasses until thoroughly combined. Add dry ingredients alternately with water. Spread evenly in prepared pan.

Bake in 350 degrees F. oven about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

While gingerbread bakes, prepare sauce:
In small saucepan, mix together granulated sugar and cornstarch. Add remaining 1 cup of Applesauce and juice. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue cooking and stirring 3 minutes longer. Remove from heat and cool slightly.

To serve, cut warm gingerbread into wedges and serve with warm Applesauce and whipped topping, if desired.

Yield: 8 servings
Source: Michigan Apple Committee