CRAN-APPLE PRALINE GINGERBREAD

Cran-Apple Praline Gingerbread image

Start with a spice-rich batter poured atop apples and cranberries in a creamy caramel sauce, then invert when done baking for a topsy-turvy dessert that's a real beauty. The old-time holiday taste will delight family and friends! -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 17

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Ingredients

2/3 cup fat-free caramel ice cream topping
2 medium tart apples, peeled and thinly sliced
2/3 cup fresh or frozen cranberries
1/4 cup butter, softened
1/4 cup sugar
1 large egg
6 tablespoons molasses
1/4 cup unsweetened applesauce
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/4 cup hot water
YOGURT CREAM:
3/4 cup reduced-fat whipped topping
1/2 cup fat-free vanilla yogurt

Steps:

Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

Nutrition Facts : Calories 289 calories, Fat 7g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 284mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.