Preparation timeis 10 minutes active, 45 minutes total. Serves 14.
Ingredients
1 tablespoon butter
1 1/2 cups skim milk
1 egg
2 tablespoons applesauce
15-ounce package whole- wheat gingerbread mix (such as Hodgson Mill’s Whole Wheat Gingerbread Mix)
11-ounce can mandarin orange segments, in light syrup, drained
1
2/3 cups whole-berry cranberry sauce
Directions
Heat the oven to 350 degrees.
Place butter in a 9-by-9- inch baking dish. Place the dish in the oven until the butter melts, about 2 minutes. Tilt the pan to coat bottom with the melted butter. Set aside.
In a large bowl, use the milk, egg and applesauce to prepare the gingerbread mix according to package directions (substituting the applesauce for the butter). If the mix has adjustments for high-altitute baking, follow them. Set aside.
Arrange the mandarin orange segments in an even layer over the bottom of the buttered baking dish. Spoon the cranberry sauce over the oranges, making sure to fill in any empty spaces. Pour the batter over the oranges and sauce.
Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Cool on a rack for 10 minutes. Run a knife around the edges of the baking dish to release the sides of the cake. Invert the cake onto a serving platter. Serve warm or at room temperature.
Per serving (values are rounded to the nearest whole number): 312 calories; 20 calories from fat; 2 g fat (1 g saturated; 0 g trans fats); 37 mg cholesterol; 65 g carbohydrate; 6 g protein; 5 g fiber; 516 mg sodium.
