Fresh Plum Upside Down Torte
It's too late in the season to find fresh plums? Make this delicious dessert with any soft fruit that will keep its shape when cooked.
3 POINTS PER SERVING
Prep Time: 15 minutes
Cook Time: 40 minutes
4 fresh plums, pitted and halved
1/2 cup sifted flour (cake flour if possible)
2 tbsp old-fashioned oatmeal
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
Whites of 2 large eggs
2/3 cup sugar
2 large eggs
1 tsp vanilla
1. Preheat oven to 350°F (175°C). Spray a 9-inch (23 cm) springform pan with cooking spray. Arrange plum halves, skin side down, in bottom of pan.
2. In a small bowl, whisk together flour, oatmeal, cinnamon, baking powder and salt. Set aside.
3. In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/3 cup sugar, until whites are stiff and glossy. Set aside.
4. In another bowl, beat eggs and remaining 1/3 cup sugar until mixture is thick and pale yellow. Stir in vanilla.
5. Whisk 1/3 of egg-white mixture into whole-egg mixture, then fold in half of the dry ingredients. Fold in remaining whites and then remaining dry ingredients.
6. Spoon batter into pan and smooth top with spatula. Bake until very brown and somewhat firm, about 35 to 40 minutes.
7. Cool completely in pan before removing sides and inverting torte onto a serving plate.
Number of servings: 8
POINTS per serving: 3
Nutritional profile per serving: Calories 133.4, Protein 3.4g, Fat 1.6g, Saturated fat 0.4g, Carbohydrate 26.7g, Fiber 0.8g, Cholesterol 53.1mg, Iron 0.8mg, Sodium 152.5mg, Calcium 41.5mg
