Golden Apricot Ginger Cake

Ingredients

 * ¾ tsp butter
 * 8 whole apricots, pitted, split
 * 4 oz light cream cheese
 * 2 tsp minced crystallized ginger
 * 1 cup sugar
 * ⅔ cup non-fat milk
 * 2 tbsp finely crushed gingersnaps
 * ½ tsp sugar
 * 1¼ tsp vanilla
 * ½ cup apricot purée (4-5 apricots)
 * ¼ cup frozen egg substitute, thawed
 * 1 tbsp ginger juice
 * ⅓ cup cake flour
 * 1 tsp baking powder
 * ½ tsp baking soda

Directions

 * 1) To make ginger juice, place l (2 or 3-inch) piece ginger root in food processor.
 * 2) Puree, then wrap in cheesecloth and squeeze out juice.
 * 3) Butter a l0-inch round glass tart or flan baking dish.
 * 4) Set aside.
 * 5) Blend together cream cheese, crystallized ginger, ½ tsp sugar and ¼ tsp vanilla.
 * 6) Spoon cream cheese mixture into centers of apricot halves.
 * 7) Set aside.
 * 8) Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended.
 * 9) Stir together flour, baking powder and baking soda.
 * 10) Add apricot mixture to flour mixture, stirring just blended.
 * 11) Pour into prepared baking dish.
 * 12) Push filled apricots at random onto cake batter.
 * 13) Sprinkle with gingersnap cookies.
 * 14) Bake at 375°F about 20 minutes or until center of cake tests done.
 * 15) Serve warm with additional apricot purée if desired.

Nutritional Information

 * l79 calories
 * l03 mg. Sodium
 * 8 mg. Cholesterol
 * 3 grams fat
 * 36 grams carbohydrates
 * 4 grams protein
 * 0.27 gram fiber