Pear Gingerbread Squares


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 16

1 3⁄4 c all-purpose flour
3⁄4 c whole wheat pastry flour or white whole wheat flour
1 1⁄2 tsp baking soda
1 1⁄2 tsp ground ginger
1⁄2 tsp ground cinnamon
1⁄4 tsp salt
1⁄2 c molasses
1⁄2 c nonfat milk
1⁄4 c brown sugar
1⁄3 c nonfat Greek vanilla yogurt

Preheat oven to 350 degrees.

Mix together flours, baking soda, ginger, cinnamon and salt in large bowl. Set aside. 

Puree Libby’s® Pear Slices in blender until smooth. Add 1 cup of pear puree to small bowl (save remaining pear puree for topping) and mix in molasses, milk and brown sugar. Add wet ingredients to dry ingredients (flour mixture), mixing until batter is just incorporated. 

Coat 9-inch square pan with cooking spray. Spoon batter into pan and spread evenly. Bake for 30 minutes or until gingerbread test clean with a toothpick. Let cool 15 minutes before cutting and serving.

When serving, top each piece with a teaspoonful of both vanilla yogurt and remaining pear puree.