Susan Baker's Gingerbread with Whipped Cream

"Gingerbread and whipped cream was Jem's favourite dessert.  But tonight it had no charm to sooth his stormy soul."
-Anne of Ingleside, Chapter 4.

Gingerbread Ingredients and Directions:

1/4 cup sugar
1/2 cup butter
1/2 cup molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups flour
1 teaspoon baking soda
1/2 cup boiling water

Mix together sugar, butter, molasses, spices, and flour. Add baking soda to boiling water, then add to mix. Turn into a square baking pan, and bake at 325 degrees for 30 minutes.

Whipped Cream Ingredients and Directions:

1 1/2 cups low-fat vanilla yogurt 
1/2 cup light whipping cream 
1 tablespoon confectioners' sugar 

Line a colander or strainer with cheesecloth and set over a bowl. Place the yogurt in the cheesecloth, place bowl in refrigerator and let drain for 1 to 2 hours, until reduced to 1 cup. In a chilled mixing bowl with chilled beaters, beat the whipping cream until soft peaks form. Add the drained yogurt and the confectioners' sugar and fold in gently. If desired, you can also fold in 1 tablespoon of flavored liqueur. Serve immediately or cover and refrigerate up to 8 hours. Makes about 2 cups.

Thanks to ParkCornerPEI for the reference.