Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating. (If using a fluted pan, dust with all-purpose flour.) In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.) Stir in shredded pears. Pour batter into the prepared pan. Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the center comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.) 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. Nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat) 1 mg chol., 99 mg sodium, 33 g carbo., 2 g fiber, 3 g pro. * Source: Better Homes and Gardens, February 1994 * Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 16|
|Calories from Fat: 36 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.9mg||0 %|
|Sodium 295mg||10 %|
|Potassium 156.8mg||4 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.1g|
|Protein 5.9g||8 %|
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Calories per serving: 188
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