• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Ginger-Pear Cake

  • Recipe Submitted by on

Category: Low Fat, Cakes, Desserts

 Ingredients List

  • 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)

 Directions

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.

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