Recipe - Ginger-Pear Cake

Nonstick spray coating
2/3 cup Granulated sugar
One half cup Packed brown sugar
One fourth cup Cooking oil
3 Egg whites
1 cup Allpurpose flour
One fourth cup Whole wheat flour
2 tablespoon Crystallized ginger
(finely chopped)
1 One half teaspoon Baking soda
One half teaspoon Ground nutmeg
2 One half cup Shredded unpeeled pears
(such as Bosc or Bartlett)
8 ounce Lowfat vanilla yogurt
1 teaspoon Crystallized ginger
(finely chopped)

Spray a 6cup fluted tube pan or a 13x9x2inch baking pan with nonstick
coating. (If using a fluted pan, dust with allpurpose flour.)

In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture
till well blended. Add the allpurpose 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 13x9x2inch 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 gingeryogurt 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip