1-1/2 cups chopped mango or 1 can (11 oz.) mandarin orange sections, drained
½ cup sugar
¼ cup all-purpose flour
1 TBL grated orange peel
¼ tsp. nutmeg
1/8 tsp. salt
2 TBL. lemon juice
1 TBL. butter or margarine, melted
2 containers ( 6 oz. each) reduced-fat orange or lemon yogurt
1/3 cup fat-free (skim) milk
3 eggs, separated
1. Preheat oven to 350° F. Lightly spray 8-inch square baking dish with nonstick cooking spray. Spread mango in dish.
2. Combine sugar, flour, orange peel, nutmeg and salt in medium bowl. Stir in lemon juice and butter. Add yogurt, milk and egg yolks; mix well.
3. Beat egg whites in large bowl with electric mixer at high speed until stiff peaks form. Gently fold egg whites into yogurt mixture until blended. Spoon over fruit in baking dish. Place dish in larger baking pan; pour hot water into pan around baking dish to depth of 1 inch. (This is called a water bath.)
4. Bake about 40 minutes or until top is golden brown. Remove baking dish from larger pan; cool on wire rack 20 minutes. Spoon cake into dessert dishes.
Makes 9 servings
Nutrients per Serving:
Calories: 147
Total Fat: 4 g.
Saturated Fat: 2g.
Cholesterol: 75 mg.
Sodium: 89 mg.
Carbohydrate: 25 g.
Fiber: 1 g.
Protein: 5 g.
Dietary Exchanges: 2 Starch
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