crystallized ginger (candied)
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating.
In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture until well blended.
Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg.
Stir mixture just until moistened.
Stir in shredded pears.
Pour batter into the prepared pan.
Bake in a 350℉ (180℃) F oven for 50 to 55 minutes.
For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger.
Cover and chill several hours before serving.
To serve, dollop each serving wtih the ginger-yogurt topping.
Sprinkle with nutmeg, if desired.