Sometimes I’m a little slow in the kitchen.
Like how it took me 22 years to finally replace that wooden mallet I’d gotten for a wedding gift, with an actual metal meat pounder. Or how I finally splurged on a microplane after countless bouts with the less-than-successful vegetable peeler. And now, my first attempt at baking in a jar. How can it be?
I’m a jelly jar late bloomer.
And the funny thing is, that this new found passion, for just a moment, became a new found addiction.
You see, I’ve always been a good sharer. And I never quite understood people like my Man, who grew up with many siblings, and would hide their candy bars and favorite snacks.
But as I took my first bite of gingerbread out of that jar, I got it. A Gollum-like feeling came over me, as I clutched the jar a bit tighter, and headed off to the bedroom to relish each and every bite… under the covers.
My precious…
Well, it’s no wonder. Desserts in jars are super cute, they’re just begging for bling like beautifully designed labels, and bows. And they remind of gingham, Grandma’s house, and simpler times. All in a perfectly proportioned personal package. What’s not to love? And want to keep all to oneself!
But in the spirit of sharing, this week I’m giving you one of my Mom’s best recipes, lightened up a bit. I replaced the butter with low fat cream cheese and used non fat buttermilk. And you know what? You couldn’t even tell the difference. Light and summery, this dessert offers a mild spice from the ginger and cinnamon. And a gentle sweetness from the fresh blueberries and molasses.
This guilt-free and glorious gingerbread proved perfect for this week’s #SundaySupper theme of Desserts in Jars, inspired by Shaina Olmanson’s cookbook.
Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar
Serves 4 large or 8 small jars
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup reduced fat cream cheese, softened
1 cup sugar
1 egg
1 teaspoon baking soda, dissolved in buttermilk
1 cup fat free buttermilk
3 tablespoons light (mild) molasses
1 cup fresh blueberries, stems removed, washed and patted dry
3 tablespoons sugar for sprinkling
In a small mixing bowl mix together the flour, cinnamon, ginger and salt. Set aside. In a large mixing bowl cream the cream cheese, sugar and egg together. Add the dry ingredients alternately with the buttermilk (that has the baking soda dissolved in it), ending with the dry.
Stir in molasses and fold in blueberries. Spoon into jars that have been washed thoroughly and have been sprayed with non-stick spray. Sprinkle tops with the sugar. Place on a cookie sheet in a 350 degree oven and bake about 35 minutes or until tops spring back from the touch, and a toothpick comes out clean.
For the regular recipe: Use butter instead of cream cheese, regular buttermilk, and bake in a 9″ square pan. But where is the fun in that? 😉
Source: dianadarling.net (defunct blog)
