This layered tart (serves 12) 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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