Rustic fruit tart
This layered tart is similar to bread pudding, making it perfect for dessert or for brunch. Apples are a super food for your heart, and the recipe boasts zero cholesterol!
- Nonstick pan spray
- 2 tablespoons unseasoned regular or panko bread crumbs
- 4 large egg whites (½ cup egg substitute)
- ¼ cup low-fat half-and-half
- 2/3 cup granulated sugar
- Pinch of salt
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons fresh lemon juice
- 1½ cups all-purpose flour
- ½ cup dried cranberries
- 6 cups (about five large) mixed apples and pears, peeled and thinly sliced
- Preheat the oven to 375°F. Spray a 9-inch round springform pan, and lightly dust with regular or panko bread crumbs.
- 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.
- Add the fruit to the batter, and mix gently just until the slices are evenly coated. Pour into prepared pan.
- 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.
Be sure to taste the fruit in advance to gauge the need for sugar. Substitute soft fruits, such as plums or nectarines, as well as various pears and apples. To add more fiber, simply leave the skins on.
Per serving: 168 calories, 3 g protein, 39 g carbohydrate, 3 g fiber, 1 g fat, 0 g saturated fat, 0 g monounsaturated fat, 0 mg cholesterol, 40 mg sodium