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Title: Ginger-Pear Cake
Categories: Cake Dessert Lowfat
Yield: 16 Servings
| Nonstick spray coating | ||
| 2/3 | c | Granulated sugar |
| 1/2 | c | Packed brown sugar |
| 1/4 | c | Cooking oil |
| 3 | Egg whites | |
| 1 | c | All-purpose flour |
| 1/4 | c | Whole wheat flour |
| 2 | tb | Crystallized ginger - (finely chopped) |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Ground nutmeg |
| 2 1/2 | c | Shredded unpeeled pears (such as Bosc or Bartlett) |
| 8 | oz | Low-fat vanilla yogurt |
| 1 | ts | Crystallized ginger - (finely chopped) |
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating. (If using a fluted pan, dust with all-purpose flour.)
In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.) Stir in shredded pears. Pour batter into the prepared pan.
Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the center comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.) Cool completely.
For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and chill several hours before serving.
To serve, dollop each serving wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
Nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat) 1 mg chol., 99 mg sodium, 33 g carbo., 2 g fiber, 3 g pro.
* Source: Better Homes and Gardens, February 1994 * Typed for you by Karen Mintzias
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