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Reged: 02/19/04
Posts: 558
Loc: North Carolina
Golden Apricot,Carrot Ginger Cake (lowfat)
      03/27/05 01:09 PM

Golden Apricot Ginger Cake (Low Fat)
3/4 Teaspoon Butter (sub of course)
8 Whole apricots; pitted,split
4 Ounce Light cream cheese IBS safe such as Tofutti
2 Teaspoon Minced crystallized ginger
1 Cup Sugar
2/3 Cup Non fat milk
2 Tablespoon Finely crushed gingersnaps
1/2 Teaspoon Sugar
1 1/4 Teaspoon Vanilla
1/2 Cup Apricot puree (4-5 apricots)
1/4 Cup Frozen egg substitute;thawed
1 Tablespoon Ginger juice
1/3 Cup Cake flour
1 Teaspoon Baking powder
1/2 Teaspoon 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.

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.

Servings: 12
Keep in mind this (and all) recipes I submit are guidline ones. You may have to sub for IBS safe ingredients. jsut want to share some good recipes with y'all

if God brought you to it. He will bring you through it.

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