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Nutrition News: Family Mealtime

Charlyn Fargo on

2 tablespoons unseasoned breadcrumbs or panko

4 large egg whites

1/2 cup plain yogurt

2/3 cup sugar

Pinch salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

2 tablespoons fresh lemon juice

 

1 1/2 cups all-purpose flour

1/2 cup dried cranberries

6 cups (about 5 large) mixed apples and pears, peeled and sliced into thin slivers

Preheat oven to 375 F. Brush oil onto a 9-inch round springform pan and coat and lightly dust with breadcrumbs or panko. Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice. Fold in the flour 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 the prepared pan. Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 15 minutes before removing. Serve warm or at room temperature. Serves 12.

Per serving: 168 calories; 3 grams protein; 39 grams carbohydrate; 1 gram fat; 3 grams fiber; 40 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

 

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