Blueberry Gingerbread

Serving Size : 8
Points : 5 per serving

1 serving cooking spray -- (5 one-second sprays per serving)
1 cup blueberries
3/4 cup sugar
1 Tbsp fresh lemon juice
2 1/4 cup Bisquick Reduced-Fat Baking Mix
1/2 tsp ginger root -- minced
1 tsp ground cinnamon
1/2 tsp table salt
1/4 cup fat-free egg substitute
2 Tbsp molasses
1 cup fat-free skim milk

Preheat oven to 400ºF. Coat a 9X9-inch pan with cooking spray.

Toss blueberries with 1 1/2 tablespoons of sugar and lemon juice in a small bowl; set aside. Combine 2 cups of Bisquick, remaining sugar, ginger, cinnamon and salt in a large bowl. Stir in egg substitute, molasses and 2/3 cup of milk with a wooden spoon. If batter looks a little dry, add remaining 1/3 cup of milk. In a small bowl, combine blueberries with remaining 1/4 cup of Bisquik and fold into Bisquick sugar mixture. Carefully transfer batter into pan.

Bake until golden brown, about 20 to 25 minutes.

Allow to cool slightly before slicing into 16 pieces. Yields 2 pieces per serving. (Note: Frozen, thawed and drained unsweetened blueberries can be substituted for fresh berries when necessary