3/4 ts Butter
8 Whole apricots; pitted,split
4 oz Light cream cheese
2 ts Minced crystallized ginger
1 c Sugar
2/3 c Non fat milk
2 tb Finely crushed gingersnaps
1/2 ts Sugar
1 1/4 ts Vanilla
1/2 c Apricot puree (4-5 apricots)
1/4 c Frozen egg substitute;thawed
1 tb Ginger juice
1/3 c Cake flour
1 ts Baking powder
1/2 ts Baking soda
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.
Shared by Punky Frischknecht, Prodigy ID# SMCD91F.
Yields
12 Servings