Lemon-Swirled Gingerbread

Name: Lemon-Swirled Gingerbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 170 grams packages cream cheese, softened; 1 large egg; 118 milliliters lemon curd; 2 teaspoons lemon-flavored powdered sugar or regular powdered sugar; 59 milliliters sugar; 283 grams package gingerbread mix (we tested with Betty Crocker)

Lemon-Swirled Gingerbread is a gluten free and fodmap friendly recipe with 9 servings. One serving contains 137 calories, 2g of protein, and 8g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have cream cheese, egg, sugar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place cream cheese in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add 1/4 cup sugar, beating well.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

Add egg, beating just until blended. Fold in lemon curd.

Ingredients you will need

Lemon Curd

Egg

Prepare gingerbread batter according to package directions.

Pour half of batter into a greased 8" square pan. Dollop lemon mixture over batter; pour remaining batter over lemon mixture. Swirl a knife through batter, touching bottom of pan and swirling to bring some lemon mixture to top of cake.

Ingredients you will need

Lemon