Golden Apricot Ginger Cake

Ingredients

 * 3/4 tsp butter
 * 8 whole apricots, pitted, split
 * 4 oz light cream cheese
 * 2 tsp minced crystallized ginger
 * 1 cup Sugar
 * 2/3 cup non fat milk
 * 2 tbsp finely crushed gingersnaps
 * 1/2 tsp Sugar
 * 1 1/4 tsp vanilla
 * 1/2 cup apricot puree (4-5 apricots)
 * 1/4 cup frozen egg substitute, thawed
 * 1 tbsp ginger juice
 * 1/3 cup cake flour
 * 1 tsp baking powder
 * 1/2 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. Set aside.
 * 4) Blend together cream cheese, crystallized ginger, l/2 tsp. Sugar and l/4 tsp. vanilla.
 * 5) Spoon cream cheese mixture into centers of apricot halves.
 * 6) Set aside.
 * 7) Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended.
 * 8) Stir together flour, baking powder and baking soda.
 * 9) Add apricot mixture to flour mixture, stirring just blended.
 * 10) Pour into prepared baking dish.
 * 11) Push filled apricots at random onto cake batter.
 * 12) Sprinkle with gingersnap cookies.
 * 13) Bake at 375 degrees about 20 minutes or until center of cake tests done.
 * 14) Serve warm with additional apricot puree if desired.

Nutritional Information

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