Gingerbread with Citrus Chiffon Mousse
October, 2005

Serves 12 / A hint of cocoa and fragrant spices add depth and richness to this moist gingerbread; the smooth, tangy mousse provides a unique accompaniment. Because it uses only egg whites and canola oil, this dessert is cholesterol-free.

1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup molasses
3/4 cup dark corn syrup
4 egg whites, lightly beaten
2 teaspoons baking soda
3/4 cup hot green tea
Powdered sugar, for garnish
Citrus Chiffon Mousse
1 cup nonfat plain yogurt
13/4 cups fresh orange juice, divided
1/4 cup fresh lemon juice
3 tablespoons honey
2 egg whites
2 teaspoons unflavored gelatin
1 teaspoon freshly grated orange peel
Pinch of salt
1/2 cup minced crystallized ginger, for garnish

1. To make the mousse, place yogurt in a fine strainer over a bowl and drain for 1 hour. Beat drained yogurt with an electric mixer until light and smooth, about 2 minutes.
2. Combine 1 cup orange juice, lemon juice, and honey in a small saucepan. Bring to a boil, lower heat, and simmer until reduced to about 1/3 cup, 20–30 minutes. In a separate bowl, beat egg whites until soft peaks form. Gradually beat in the hot citrus syrup. Continue beating for 5 minutes.
3. Pour remaining 3/4 cup orange juice into a small saucepan over low heat. Add gelatin, orange peel, and salt, and stir until gelatin dissolves. Pour into yogurt and blend well. Cool until thickened but not fully set. Gently fold yogurt mixture into egg white mixture. Refrigerate mousse until serving time.
4. For the gingerbread, preheat oven to 350°. Lightly oil and flour a 10x15-inch jellyroll pan. Combine flours, spices, cocoa powder, and salt in a large bowl. In a second large bowl, beat together oil, brown sugar, molasses, and corn syrup until well blended. Add flour mixture alternately with beaten egg whites to oil mixture. In a small bowl, stir baking soda into hot green tea; on slow speed, slowly mix tea mixture into batter. Blend well.
5. Pour into prepared pan and bake for 20–25 minutes. Gingerbread is done when a toothpick inserted into the center comes out clean. Cool. Dust with powdered sugar.
6. Cut gingerbread into eight 3-inch squares; halve each square diagonally to make 16 triangles. (There will be gingerbread left over.) To serve, spoon mousse on each plate and place two gingerbread triangles on each side. Sprinkle with crystallized ginger.

PER SERVING (with 2 tablespoons mousse and 1 teaspoon crystallized ginger): 352 cal, 24% fat cal, 10g fat, 1g sat fat, 0mg chol, 5g protein, 62g carb, 2g fiber, 238mg sodium