1/2 c Liquid Butter Buds or 1 c Boiling water
-Promise Ultra fatfree 1/2 c Sugar
-margarine OR
1/2 c Molasses 1/4 c Sugar
1 t Ginger AMD
2 t Allspice 3 ea Pk Sweet ‘n Low
2 t Cinnamon 2 1/2 c Flour
2 t Nutmeg 1/2 c Egg Beaters
2 t Soda dissloved in
VANILLA SAUCE
2 c Skim milk 1/2 c Egg Beaters
1/4 c Egg Beaters 1 c Evaporated skim milk
3/4 c Sugar 1 lb Brown sugar
OR OR
1/2 c Sugar 1 c Brown sugar
AND AND
3 ea Pk Sweet ‘n Low 4 t Sweet ‘n Low brown
1 t Vanilla 1 ea Tb liquid Butter Buds
ds Nutmeg 1 t Vanilla
1 ea Tb flour 1 ea Tb flour
OR OR
2 t Cornstarch 2 t Cornstarch
ct SAUCE
-GINGERBREAD-
Cream Butter Buds and sugar. Add remaining ingredietns, adding Egg
Beaters last. Bake in a bundt pan sprayed with Pam 35-40 minutes at
350F. Serve warm with the sauce of your choice. Vanilla Sauce: Boil
milk and beat in sugar, flour and Egg Beaters that have been mixed
together. Simmer until it thickens, stirring constantly. Remove from
heat add ing vanilla and nutmeg. Caramel Sauce: Add Egg Beaters and
milk to sugar in top of double boiler. Cook until creamy, adding
flour slowly. Add Butter Buds. Remove from heat and stir in vanilla.
Per sugar and vanilla sauce serving: 181 cal., 0.4g fat (2%), 0mg
chol., 1g fiber, 5g pro., 39g carb., 238mg sod. Per S&L and vanilla
sauce serving: 168 cal., 35g carb. Per sugar and caramel sauce
serving: 262 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 6g pro., 59g
carb., 264mg sod. Per S&L and caramel sauce serving: 205 cal., 44g
carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by
Carolyn Shaw 3-95.
Yields
12 ———-