Spiced Pear Cake

Recipe By :Sandra Woodruff, RD

3 Points per serving

3/4 cup unbleached flour

1/2 cup whole wheat flour

1/2 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup pear nectar

3 tablespoons fat-free egg substitute

2 1/2 cups thinly sliced fresh pears -- (about 2-1 / 2 medium)

1/4 cup dark raisins

1. Combine the flours, sugar, baking soda, and spices, and stir to well. Stir in the pear nectar and egg substitute. Fold in the slices and raisins.

2. Coat an 8-inch square pan with nonstick cooking spray. Spread batter evenly in the pan, and bake at 350°F for 25 to 30 just until a wooden toothpick inserted in the center of the comes out clean.

3. Cool the cake for at least 20 minutes. Cut into squares and warm or at room temperature.

Yield: "8 squares"

Serving size (1 square)

According to the cookbook: Per serving: CAL 169, FAT 0.4g, PRO 3.4g CHOL 0mg, SOD 85mg, FIBER 2.7g, CALC 15mg, POTASSIUM 245mg, IRON: 1.1mg

Source: "Secrets of Fat-Free Baking, page 50" Copyright: "Sandra Woodruff, RD 1994, 1995; ISBN 0-89529-630-6"