Ingredients
2/3 cup fat-free caramel ice cream topping2 medium tart apples, peeled and thinly sliced2/3 cup fresh or frozen cranberries1/4 cup butter, softened1/4 cup sugar1 large egg6 tablespoons molasses1/4 cup unsweetened applesauce1-1/2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon ground ginger1/2 teaspoon apple pie spice1/4 teaspoon salt1/4 cup hot waterYOGURT CREAM:3/4 cup reduced-fat whipped topping1/2 cup fat-free vanilla yogurt
Preparation
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.
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.
Pour over fruit; smooth top. Bake at 350° 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.
