Gingerbread with Lemon Sauce

Makes 9 Servings



1/2 cup butter
1/2 cup Stevia In The Raw
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup boiling water


1/2 cup Stevia In The Raw
2 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter
1 tablesppon thin strips crystallized ginger, if desired


Heat oven to 350°F (325°F for dark pan). Spray 9-inch square baking pan with cooking spray. In large bowl, beat butter and Stevia In The Raw with electric mixer on medium speed until smooth and creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon and salt on low speed until mixed. Mix in water on low speed, scraping sides of bowl if necessary. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool at least 15 minutes.

Meanwhile, in 1-quart saucepan, mix 1/2 cup Stevia In The Raw and cornstarch. Stir in water. Cook over medium heat until clear and thick, and mixture is bubbly, stirring frequently. Cook 1 minute, stirring constantly. Stir in remaining sauce ingredients except crystallized ginger. Serve over gingerbread. If desired, top each dessert with a few pieces of crystallized ginger.

Nutritional Information

Calories 360
Fat 12g
Sodium 230mg
Carbohydrates 63g
Dietary Fiber 1g
Sugars 37g
Protein  4g

Recipe courtesy of