One of the pleasures of the holidays is the comforting aroma of fresh-baked gingerbread. Our recipe, both delicious and slimmed down, is a particularly welcome dessert at a time of year when it's easy to overindulge.
Preheat the oven to 325 degrees F. Lightly spray a 9 by 13 by 2-inch cake pan with cooking spray. Line the pan with parchment or waxed paper.
Whisk together the applesauce, buttermilk, molasses, and sugar in a medium bowl. Add the eggs and whisk until smooth.
Whisk the flour, baking soda, baking powder, ginger, cinnamon, salt, cloves, and allspice together in a large bowl. Add the molasses mixture into the flour mixture and whisk until combined.
Bring the water and butter to a boil in a small saucepan. Add the hot liquid to the batter, and whisk until just combined. Pour the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack. Cut into 12 squares and serve with the yogurt sauce.
Yield:About 1 cup (16 tablespoons)
Line a strainer with cheesecloth or a coffee filter and set over a small bowl. Stir the yogurt, and put it in the strainer. Set aside at room temperature to drain and thicken, about 30 minutes. Discard the excess liquid. In a small bowl, combine the thickened yogurt with the sugar. Serve.
Serving: 1 tablespoon
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