Golden Apricot Ginger Cake (low Fat)

Recipe Ingredients

• 0.75 ts Butter
• 8.00 Whole apricots; pitted,split
• 4.00 oz Light cream cheese
• 2.00 ts Minced crystallized ginger
• 1.00 c Sugar
• 0.67 c Non fat milk
• 2.00 tb Finely crushed gingersnaps
• 0.50 ts Sugar
• 1.25 ts Vanilla
• 0.50 c Apricot puree (4-5 apricots)
• 0.25 c Frozen egg substitute;thawed
• 1.00 tb Ginger juice
• 0.33 c Cake flour
• 1.00 ts Baking powder
• 0.50 ts Baking soda

Recipe Directions

• Note: To make ginger juice, place l (2 or 3-inch) piece ginger root in food processor.


• Puree, then wrap in cheesecloth and squeeze out juice.


• Butter l0-inch round glass tart or flan baking dish.


• Set aside.


• Blend together cream cheese, crystallized ginger, l/2 tsp.


• sugar and l/4 tsp.


• vanilla.


• Spoon cream cheese mixture into centers of apricot halves.


• Set aside.


• Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended.


• Stir together flour, baking powder and baking soda.


• Add apricot mixture to flour mixture, stirring just blended.


• Pour into prepared baking dish.


• Push filled apricots at random onto cake batter.


• Sprinkle with gingersnap cookies.


• Bake at 375 degrees about 20 minutes or until center of cake tests done.


• Serve warm with additional apricot puree if desired.


• For those interested each serving contains: l79 calories, l03 mg.


• sodium, 8 mg.


• cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.


• 27 gram fiber.

Tags