Friday, December 10, 2010

Are you ready for Gingerbread House Day?

December 12th is Gingerbread House Day.  Are you ready to celebrate?  Take a look at this Thin-gerbread Men recipe courtesy of

One 14.5-oz. package gingerbread cake and cookie mix

1 cup Fiber One bran cereal (original)
1/2 cup canned pure pumpkin

2 tbsp. whole-wheat flour (for dusting)
1/2 tsp. cinnamon 

1/4 tsp. pumpkin pie spice

1/4 tsp. baking powder

3 no-calorie sweetener packets (like Splenda)
dash salt

Preheat oven to 375 degrees.

In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.

To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.

Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.

Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.

Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.

Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.

Bake in the oven for about 10 minutes, until edges are firm.

Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!


PER SERVING (1 cookie): 59 calories, 1.25g fat, 98mg sodium, 11.5g carbs, 1g fiber, 4.5g sugars, 0.5g protein


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