desserts

Ingredients

	1 spray(s) cooking spray
	1 cup(s) blueberries
	3/4 cup(s) sugar, divided
	1 Tbsp fresh lemon juice
	2 1/4 cup(s) Bisquick Reduced-Fat Baking Mix, divided
	1/2 tsp ginger root, minced
	1 tsp ground cinnamon
	1/2 tsp table salt
	1/4 cup(s) fat-free egg substitute
	2 Tbsp molasses
	1 cup(s) fat-free skim milk, divided

Instructions

• Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
  
  
• Toss blueberries with 1 1/2 tablespoons of sugar and lemon juice in a small bowl; set aside.
  
  
• Combine 2 cups of Bisquick, remaining sugar, ginger, cinnamon and salt in a large bowl.
  
  
• Stir in egg substitute, molasses and 2/3 cup of milk with a wooden spoon. If batter looks a little dry, add remaining 1/3 cup of milk.
  
  
• In a small bowl, combine blueberries with remaining 1/4 cup of Bisquik and fold into Bisquick-sugar mixture; carefully spoon batter into prepared pan.
  
  
• Bake until golden brown, about 20 to 25 minutes.
  
  
• Allow to cool slightly before slicing into 16 pieces. Yields 2 pieces per serving. (Note: Frozen, thawed and drained unsweetened blueberries can be substituted for fresh berries when necessary.)

Chef Tips

• We renovated Blueberry Gingerbread by:
  • Switching from some full-fat to non-fat products.
    
    
  • Reducing the sugar and relying on blueberries for natural sweetness.
    
    
  • Using a reduced-fat baking mix which eliminated 1/2 cup of shortening!