UPSIDE-DOWN PEAR GINGERBREAD

 

(Start to finish: 1 hour 10 minutes, 30 minutes active)

 

 

For the gingerbread:

 

• 1 tablespoon unsalted butter, melted
• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup sugar
• 1/3 cup molasses
• 1/3 cup unsweetened applesauce
• 1/4 cup canola oil
• 1/3 cup plain low-fat yogurt
• 1/4 cup packed light brown sugar
• 1/4 cup chopped walnuts
• 3 pears, peeled, cored and thinly sliced lengthwise

 

 

Preheat oven to 350 F. Brush a 10-inch cast-iron skillet or 8-by-8-inch glass baking dish with the melted butter.

 

In a medium bowl whisk together both flours, the ginger, cinnamon, baking powder, baking soda and salt. Set aside.

 

In a medium bowl, use an electric mixer to beat the egg, sugar and molasses for 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt. Set aside.

 

 

Press the brown sugar evenly over the bottom of the prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour the batter over the pears.

 

 

Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Loosen edges of the cake with knife, then invert it onto platter.

 

Makes 12 servings

 

 

Nutrition information per serving:

221 calories, 3g protein, 8g total fat (1.5 g saturated), 37g carbohydrates, 21 mg cholesterol, 138 mg sodium, 3g fiber.

 

 

(Recipe from the March issue of Vegetarian Times magazine)

http://www.happynews.com/news/392007/healthy-easter-pear-gingerbread.htm

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