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Creamy Cappuccino Frozen Dessert
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Apple-Gingerbread Mini Cakes
Prep and Cook Time: 20 minutes
Yield: Makes 10 cakes
Ingredients:
1
large Cortland or Jonathan apple, cored and quartered
1
package (14-1/2 ounces) gingerbread cake and cookie mix
1
cup water
1
egg
Powdered sugar (optional)
Preparation:
1.
Lightly grease 10 (6-ounce) microwavable custard cups; set aside. Grate apple in food processor or with hand-held grater.
2.
Combine grated apple, cake mix, water and egg in medium bowl; stir until well blended. Spoon about 1/3 cup batter into each custard cup, filling cups half full.
3.
Arrange 5 cups in microwave. Microwave on HIGH 2 minutes. Rotate cups 1/2 turn. Microwave 1 minute more or until cakes are springy when touched and look slightly moist on top. Cool on wire rack. Repeat with remaining cakes.
4.
To unmold cakes, while still warm run small knife around edges of custard cups to loosen. Invert onto cutting board and tap lightly until cake drops out. Place on plates. When cool enough, sprinkle with powdered sugar, if desired. Serve warm or at room temperature.
Serving Suggestion
Serve with vanilla ice cream, whipped cream or crème anglaise.
Nutritional Information:
| Serving Size: | |
| Sodium | 276 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 33 g |
| Cholesterol | 21 mg |
| Total Fat | 6 g |
| Calories | 195 |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in:
Cakes
