Golden apricot ginger cake (low fat) Recipe

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Golden apricot ginger cake (low fat)

Artist:	_	Yield:	12
Categories:	Cakes, Desserts, Diabetic, Ginger, Herbs & Spices, Low-fat	Rating:	0
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Ingredients:

3/4	tsp	Butter
8		Whole apricots, pitted, split
4	oz	Light cream cheese
2	tsp	Minced crystallized ginger
1	cup	Sugar
2/3	cup	Non fat milk
2	tbsp	Finely crushed gingersnaps
1/2	tsp	Sugar
1 1/4	tsp	Vanilla
1/2	cup	Apricot puree (4-5 apricots)
1/4	cup	Frozen egg substitute, thawed
1	tbsp	Ginger juice
1/3	cup	Cake flour
1	tsp	Baking powder
1/2	tsp	Baking soda

Procedures:

1	Note: to make ginger juice, place l (2 or 3-inch) piece ginger root in food processor.
2	Puree, then wrap in cheesecloth and squeeze out juice.
3	Butter l0-inch round glass tart or flan baking dish.
4	Set aside.
5	Blend together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4 tsp. vanilla.
6	Spoon cream cheese mixture into centers of apricot halves.
7	Set aside.
8	Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended.
9	Stir together flour, baking powder and baking soda.
10	Add apricot mixture to flour mixture, stirring just blended.
11	Pour into prepared baking dish.
12	Push filled apricots at random onto cake batter.
13	Sprinkle with gingersnap cookies.
14	Bake at 375 degrees about 20 minutes or until center of cake tests done.
15	Serve warm with additional apricot puree if desired.
16	For those interested each serving contains: l79 calories, l03 mg.
17	Sodium, 8 mg.
18	Cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.27 gram fiber