This layered tart is like a bread pudding, making it perfect for dessert or for brunch. It’s full of fruit so serve it up without the guilt. Apples have pectin, a soluble fiber that helps to prevent cholesterol buildup.
- Non-stick pan spray
- 2 tablespoons unseasoned bread crumbs or panko bread crumbs
- 4 large egg whites (½ cup egg substitute)
- ¼ cup low-fat half-and-half
- ⅔ cup granulated sugar
- pinch of salt
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons fresh lemon juice
- 1½ cups all-purpose flour
- ½ cup dried cranberries
- 6 cups (about 5 large) mixed apples and pears, peeled and sliced into thin slivers
- Preheat the oven to 375°F. Spray a 9-inch round springform pan and lightly dust with bread crumbs or panko.
- Beat the egg whites and half-and-half in a large mixing bowl.
- Beat in sugar, salt, spices, and lemon juice.
- Add the flour to the milk mixture and mix to form a thick cake batter.
- Add the fruit to the batter and mix gently just until the slices are evenly coated.
- Pour into prepared pan.
- Bake at 375°F for about 50 minutes, or until the top is well-browned.
- Cool in the pan for at least 15 minutes before unmolding.
- Serve warm or at room temperature.
Per serving: 168 calories, 3g protein, 39g carbohydrate, 3g fiber, 1g fat, 0g saturated fat, 0g mono fat, 0mg cholesterol, 40mg sodium
THE SEASONED COOK: Be sure to taste the fruit in advance to gauge the need for sugar. Substitute soft fruits such as plums or nectarines as well as various Asian pears and apples.
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