Ingredients
1/2 cup all-purpose flour3 tablespoons yellow cornmeal4-1/2 teaspoons sugar1 teaspoon baking powder1/4 teaspoon ground ginger1/8 teaspoon salt2 tablespoons cold butter3 tablespoons egg substitute3/4 cup mango nectar, divided1 jar (20 ounces) refrigerated mango slices, drained1/2 cup reduced-sugar orange marmalade1 tablespoon lemon juice1/2 cup golden raisins1/4 cup chopped crystallized ginger1/4 cup sliced almondsLow-fat frozen yogurt, optional
Preparation
In a small bowl, combine the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened.
Coarsely chop mango slices; combine with marmalade, lemon juice and remaining nectar.
Transfer to an 8-in. cast-iron or other 8-in. skillet; stir in raisins. Bring to a boil. Drop flour mixture in 8 mounds onto the simmering mango mixture. Reduce heat; cover and simmer until a toothpick inserted in a dumpling comes out clean, 12-15 minutes (do not lift the cover while simmering). Sprinkle with ginger and almonds; if desired, serve with frozen yogurt.
