PAM® Original No-Stick Cooking Spray
2 cups Reddi-wip® Original Dairy Whipped Topping (2 cups = 5 seconds)
1/4 cup Egg Beaters® Original
2 teaspoons molasses
1/2 cup gingerbread cake and cookie mix
1/4 cup crushed gingersnaps (about 6 cookies)
Assorted candies and sprinkles, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 13 g | 21% |
| Saturated Fat | 6 g | 32% |
| Cholesterol | 24 mg | 8% |
| Sodium | 326 mg | 14% |
| Carbohydrate | 45 g | 15% |
| Dietary Fiber | ||
| Protein | 5 g | 10% |
| Vitamin C | ||
| Calcium | 46 mg | 5% |
| Iron | 2 mg | 12% |
| Vitamin A | 261 iu | 5% |
| Calories | 338 kcal | 17% |
| Sugars | 25 g | 2% |
Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together Reddi-wip, Egg Beaters, molasses and gingerbread mix in medium bowl. Stir in crushed gingersnaps. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Decorate with additional Reddi-wip, sprinkles and assorted candies, if desired.
Gingerbread Mug Cakes
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