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Ginger-Pear Cake

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Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


cup sugar
½ cup brown sugar
¼ cup vegetable oil
3 each egg whites
1 cup all-purpose flour
¼ cup whole-wheat flour
2 tablespoons crystallized ginger (candied)
1 ½ teaspoons baking soda
½ teaspoon nutmeg
2 ½ cups pears
unpeeled, shredded
8 ounces yogurt, low-fat


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 14232% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 83mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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