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Harvest Pear Cake


Thursday, January 01, 2004
16 servings
4 C. shredded pears
½ C. egg substitute
1 C. sugar substitute (made from dextrose, maltodextrin and sucralose)
¾ C. brown sugar
1 C. low-fat buttermilk
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ C. fat-free caramel topping
½ C. chopped pecans
Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick cooking spray and set aside. In a large mixing bowl combine first 6 ingredients (pears through vanilla). In a medium mixing bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture to pear mixture and stir until well blended. Pour into prepared cake pan. Bake 40-50 minutes or until cake tester comes out clean. Let cool and drizzle with caramel and sprinkle with pecan pieces.
Nutrition Facts:
193 calories, 38g carbohydrate, 4g protein, 2.9g fat, 0.4g saturated fat, 0.6mg cholesterol, 2g dietary fiber, 215mg sodium
Exchanges per serving: 2 starch, ½ fruit
Rachel Cly, RD/LD, Siegfried Health Club, St. John Medical Center
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