Spiced Apple Gingerbread Flan

Source: The Pampered Chef

1 (310g) package gingerbread cake mix (plus ingredients to make gingerbread)
3 medium Granny Smith Apples
1/3 cup ground cinnamon
1/4 teaspoon ground ginger
1/3 cup apple juice
1 tablespoon cornstarch
2 tablespoons butter or margarine
2 cups frozen vanilla yogurt

Heat oven to 350 F. Generously spray Flan/Shortcake Pan with non-stick cooking spray. Place Parchment Circle on bottom of Pan.

Prepare gingerbread mix in Classic Batter Bowl according to package directions for cake. Pour into Pan. Bake 15 to 18 minutes or until Cake Tester inserted in thickest area comes out clean. Remove to Nonstick Cooling Rack; cool in Pan 10 minutes. Loosen gingerbread from edge of Pan and turn out onto Cooling Rack.

Peel, core and slice apples with Apple Peeler/Corer/Slicer; cut slices crosswise in half. Combine sugar, cinnamon and ginger; set aside. Whisk apple juice with cornstarch using Stainless Steel Whisk; set aside.

Melt butter over medium heat in Stir-Fry Skillet or Family Skillet. Add apples; stir-fry 2 minutes. Stir in sugar mixture and stir-fry an additional 2 minutes. Stir in apple juice mixture; bring to a boil. Boil 1 minute, stirring constantly until sauce is thickened.

Using Ice Cream Dipper, scoop frozen yogurt into gingerbread forming a single layer. Spoon warm spiced apples over yogurt. Cut into wedges using Slice 'N Serve; serve immediately. Yields 12 servings.

Per serving: 231 calories; 3 g protein; 8g fat; 39 g carbohydrate; 214 mg sodium