Author Notes
This layered fruit tart is like a bread pudding, making it perfect for dessert or for brunch. It’s full of fruit so serve it up without the guilt. Apples have pectin, a soluble fiber that helps to prevent cholesterol buildup. —Susan E. Levy
Ingredients
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Non-stick pan spray
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2 tablespoons
unseasoned bread crumbs or panko bread crumbs
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4
large egg whites
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¼ cups
low-fat half-and-half
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? cups
granulated sugar
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pinch of salt
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½ teaspoons
ground ginger
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½ teaspoons
cinnamon
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2 tablespoons
fresh lemon juice
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1 ½ cups
all-purpose flour
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½ cups
dried cranberries
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6 cups
(about 5 large) mixed apples and pears, peeled and sliced into thin slivers
Directions
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Preheat the oven to 375°F. Spray a 9-inch round springform pan and lightly dust with bread crumbs or panko.
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Beat the egg whites and half-and-half in a large mixing bowl. Beat in sugar, salt, spices, and lemon juice. Add the flour to the milk mixture and mix to form a thick cake batter.
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Add the fruit to the batter and mix gently just until the slices are evenly coated. Pour into prepared pan.
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Bake at 375°F for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 15 minutes before unmolding. Serve warm or at room temperature.
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Per serving: 168 calories, 3g protein, 39g carbohydrate, 3g fiber, 1g fat, 0g saturated fat, 0g mono fat, 0mg cholesterol, 40mg sodium
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