Sunday, June 23, 2013

Guilt-Free Blueberry Cream Cheese Gingerbread for Desserts in a Jar #SundaySupper


Sometimes I'm a little slow in the kitchen.

Like how it took me 22 years to finally replace that wooden mallet I'd gotten for a wedding gift, with an actual metal meat pounder.  Or how I finally splurged on a microplane after countless bouts with the less-than-successful vegetable peeler.  And now, my first attempt at baking in a jar.  How can it be?

I'm a jelly jar late bloomer.

And the funny thing is, that this new found passion, for just a moment, became a new found addiction.


You see, I've always been a good sharer.  And I never quite understood people like my Man, who grew up with many siblings, and would hide their candy bars and favorite snacks.

But as I took my first bite of gingerbread out of that jar, I got it.  A Gollum-like feeling came over me, as I clutched the jar a bit tighter, and headed off to the bedroom to relish each and every bite... under the covers.

My precious...

Well, it's no wonder.  Desserts in jars are super cute, they're just begging for bling like beautifully designed labels, and bows.  And they remind of gingham, Grandma's house, and simpler times.  All in a perfectly proportioned personal package. What's not to love?  And want to keep all to oneself!


But in the spirit of sharing, this week I'm giving you one of my Mom's best recipes, lightened up a bit.  I replaced the butter with low fat cream cheese and used non fat buttermilk.  And you know what?  You couldn't even tell the difference.  Light and summery, this dessert offers a mild spice from the ginger and cinnamon.  And a gentle sweetness from the fresh blueberries and molasses.
 
This guilt-free and glorious gingerbread proved perfect for this week's #SundaySupper theme of Desserts in Jars, inspired by Shaina Olmanson’s cookbook (click here to purchase it).

Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar

Serves 4 large or 8 small jars

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup reduced fat cream cheese, softened
1 cup sugar
1 egg
1 teaspoon baking soda, dissolved in buttermilk
1 cup fat free buttermilk
3 tablespoons light (mild) molasses
1 cup fresh blueberries, stems removed, washed and patted dry
3 tablespoons sugar for sprinkling

In a small mixing bowl mix together the flour, cinnamon, ginger and salt.   Set aside.  In a large mixing bowl cream the cream cheese, sugar and egg together.  Add the dry ingredients alternately with the buttermilk (that has the baking soda dissolved in it), ending with the dry.

Stir in molasses and fold in blueberries.  Spoon into jars that have been washed thoroughly and have been sprayed with non-stick spray.  Sprinkle tops with the sugar. Place on a cookie sheet in a 350 degree oven and bake about 35 minutes or until tops spring back from the touch, and a toothpick comes out clean.

For the regular recipe: Use butter instead of cream cheese, regular buttermilk, and bake in a 9" square pan.  But where is the fun in that? ;-)

Want more fun Desserts in a Jar recipes?  I can't wait to see what the gang has baked up this week!

And a special thanks to our lovely #SundaySupper leader Isabel from Family Foodie for hosting this week. 


Sunday Supper Desserts In Jars:

31 comments:

  1. So glad to see you again in SundaySupper, Diana. Always love your storytelling and recipes. With all the wholesome goodness in this gingerbread I think I'd feel like Gollum, too.

    P.s. Love your blog title of Eat, Move, Shine =)

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    1. Thank you so much Kim! I missed you all last week ;-) And thanks on the blog compliment. I am refocusing again on my Food & Fitness Coaching! And it will be fun to focus more on healthier recipes that are still just as tasty!!! ;-)

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  2. Blueberry gingerbread sounds like an awesome combo, Di!

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    1. Thanks Cindy! I never thought I'd like gingerbread until my Mom made this for us years ago. It's a special treat! ;-)

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  3. Wow, muffins in a jar, this is such a great, great, great idea!!

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    1. Thank you!!! And yes, actually in the jars they are even more muffin-like in texture, since there is a bit more of the "crust" when baked in jars. I hope you enjoy them ;-) And thanks for stopping by!

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  4. "My Precious..." = hysterical. I've been that way with a few desserts too. I'm saving your recipe to make for my husband who could probably eat gingerbread every day.

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    1. LOL! Thanks Renee! And that is awesome, hope your husband enjoys them!! ;-)

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  5. Your post sums up my feelings when I finally make something for the first time. I´ve yet to make desserts in jars though... The lighter twist is very well received in this household, blogging has a way of expanding the measurements... Lovely cakes!

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    1. Yes! I almost didn't, as I was kind of nervous about the jars. But love it! And they stay fresher and easy to just thrown in the dishwasher! Thanks for stopping by, Paula! Lots more light and healthy recipes to come ;-)

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  6. I've been drooling over these since I saw your sneak peek! They definitely live up to my expectations! Gorgeous!

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    1. Thanks Jen!!! So sweet of you, and hope you give them a try! ;-)

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  7. I adore ginger desserts...and love the idea of adding blueberries! Totally yummy!

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    1. Thanks Liz! I look forward to making this each year at the height of blueberry season!

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  8. Looks delicious! Love that you used one of your mom's recipes and lightened it up!! :)

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    1. Thank you Alice! The jar made it even more fun ;-)

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  9. Gingerbread! My favourite flavour, great blueberry pairing.

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    1. Thanks Jane! I love gingerbread too! ;-)

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  10. This sounds like such an amazing flavor combination and of course perfect in a jar!

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    1. Thanks Susan! Such a fun theme this week!!

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  11. Blueberry gingerbread looks and sounds amazing! And I love that they're "guilt-free!"

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    1. Thanks Isabel! I hope you give them a try- super easy and yummy!

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  12. You just described all the kitchen tools that took me forever to get too! We're the same kitchen snail, Di ;) Wow, your gingerbreads look phenomenal and so incredibly pretty in the jars. I love your variations to make this lighter for summer time eating (although me eating three in a row might negate the healthier aspects). Your photos are beautiful and the styling captures that cozy grandma, gingham, picnic-y feel perfectly!

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    1. LOL! Yes, fellow kitchen snail! And yes, it was hard to stop at just one!!! ;-) Thanks for stopping by, and thanks for your sweet words!!!

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  13. Yep, I totally understand your late-bloomer-in-the-kitchen thing. For somer reason, I hold off on buying things that I know I really need/would get a ton of use out of. I don't know if it's a pride thing or what (or probably that I just don't want to spend the money). I mean, I JUST got a Kitchenaid stand mixer pretty recently, and I posted a photo of my glorious, beautiful new friend on Facebook. Every single person who commented was like "wait? you didn't already have one?" No....no I didn't. haha.

    Also - I'm glad to see somebody else combining gingerbread and blueberries! I did a similar flavor combo for a holiday dessert a few years back, and I couldn't figure out if it was good or weird. But yours looks delicious, so I've decided "good!"

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    1. Lol!!! You crack me up Lori... and love that you stopped by!!! Been such a pleasure getting to know you through Sunday Supper! ;-) And yea... I say good too ;-)

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  14. Gingerbread, cream cheese, blueberries - I am loving all of the different flavors at play in this one! They look gorgeous.

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    1. Thank you Katie!! Appreciate you stopping by ;-)

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Thank you for taking the time to comment! It makes me smile :-)