Low Cal Wednesday

I have not been a fan of ginger snaps or gingerbread at all but I saw this low cal recipe and I happen to have all the ingredients on hand. Maybe my mind has changed or I liked it because it was not served with all the holiday fuss. This cake was so tender and moist I am a little skeptical when I use whole wheat flour as to dry it out, but it was perfect. This morning I noticed that some else must of liked it two pieces were already gone. The blueberries take this over the top fresh and full of flavor. Our little neighbors will like this one. It is not nice to refer to the neighbors as little the average age is 81. We love them all and it is so much fun too take them treats they become so excited. If you don't need to worry about your calories a big scoop of vanilla ice cream would be perfect on top. The recipe serves 12 at 163 calories a slice.


Blueberry Gingerbread

1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2/3 cup low-fat plain soy milk
1/2 cup dark honey
1/3 cup molasses
1/4 cup olive oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried or fresh blueberries

Preheat the oven to 350 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a bowl, stir together the flours, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In another bowl, whisk together the soy milk, honey molasses, and oil. Beat in the egg and vanilla. Make a well in the dry ingredients and pour in the liquid mixture. Add the blueberries to the well and stir just to combine.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Transfer to wire rack to cool. Cut into 12 pieces and serve warm.