Nutrition per serving may change if servings are adjusted.
½ cup nonfat plain yogurt
⅓ cup unsulfured molasses
2 tablespoons canola oil
1½ cups cake flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup light brown sugar
½ cup fruit puree fat replacement
1 large egg
1 large egg white
¼ cup crystallized ginger, finely chopped
Confectioners' sugar, for dusting
Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
Mix yogurt, molasses and oil in a small bowl. Sift flour, ginger, cinnamon, baking powder and baking soda into a medium mixing bowl.
Beat brown sugar and fruit puree fat replacement in a large bowl with an electric mixer until well combined. Add egg and beat until thick and bubbly, about 2 minutes. Add egg white and continue beating another 2 minutes. Fold in half of the dry ingredients with a rubber spatula just until blended. Fold in half of the yogurt mixture. Repeat with remaining dry ingredients and yogurt mixture. Fold in ginger.
Pour the batter into the prepared baking pan. Spread evenly with the spatula and push batter ¼ inch up the sides of pan to encourage level rising. Bake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack. Dust with confectioners' sugar just before serving.