1 tsp vanilla extract ½ cup brown sugar 1 pear, peeled, cored and diced 1 tsp lemon juice 1 cup whole wheat pastry flour ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp salt ½ cup nonfat plain Greek yogurt 2 Tbsp canola oil ¼ cup unsweetened applesauce 1 egg plus 1 egg white Cooking spray
Low-fat Spice Cake with Maple Cream Nutrition per serving: 200 calories, 5.5g fat, 6g protein, 32g carbohydrate, 3g fiber, 194mg sodium
Maple Cream: 1/8 tsp ground cinnamon 1 packet Splenda 1 Tbsp maple syrup ¼ cup nonfat plain Greek yogurt 2 ounces low-fat cream cheese, softened 1.
Preheat oven to 350 degrees. Coat an 8-inch cake pain with cooking spray.
2.
In a medium bowl, whisk together egg, egg white, applesauce, oil, yogurt, vanilla, and brown sugar; set aside. In a small bowl, toss pear with lemon juice; set aside.
3.
In a separate medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Stir egg mixture and pour into flour mixture, mixing until well combined. Fold in half of the pear chunks. Scrap batter into pan and spread remaining pear chunks evenly on top.
4.
Prepare Maple Cream: Using a hand-held mixer, beat cream cheese until light and creamy. Add yogurt, maple syrup, Splenda and cinnamon and beat until well combined. Refrigerate for 15 minutes or until ready to serve.
5.
Bake cake on middle rack for 30 min, or until skewer inserted into center comes out clean. Let cool for 10 min, then turn onto wire rack to cool completely.
6.
Slice and serve with 1 Tbsp Maple Cream on top.
Makes 8 servings
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