Ginger-Pear Cake

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.

Cool completely.

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.