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.
From
Yields
12 Servings