Categories: Cakes, Desserts, Low-fat 
      Yield: 16 servings 
  
           Nonstick spray coating 
    2/3 c  Granulated sugar 
    1/2 c  Packed brown sugar 
    1/4 c  Cooking oil 
      3    Egg whites 
      1 c  All-purpose flour 
    1/4 c  Whole wheat flour 
      2 tb Crystallized ginger 
           -- (finely chopped) 
  1 1/2 ts Baking soda 
    1/2 ts Ground nutmeg 
  2 1/2 c  Shredded unpeeled pears 
           -(such as Bosc or Bartlett) 
      8 oz Low-fat vanilla yogurt 
      1 ts Crystallized ginger 
           -- (finely chopped) 
  
  Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick 
  coating.  (If using a fluted pan, dust with all-purpose flour.) 
   
  In a mixing bowl combine the sugars, oil, and egg whites.  Stir mixture 
  till well blended.  Add the all-purpose flour, whole wheat flour, the 2 
  tablespoons crystallized ginger, baking soda, and nutmeg.  Stir mixture 
  just till moistened.  (Batter will be thick.)  Stir in shredded pears. Pour 
  batter into the prepared pan. 
   
  Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 
  minutes for a 13x9x2-inch pan or till a wooden pick inserted near the 
  center comes out clean.  (For the tube pan, cool on wire rack 15 minutes 
  before removing cake from pan.)  Cool completely. 
   
  For topping, in a bowl combine yogurt and the 1 teaspoon crystallized 
  ginger.  Cover and chill several hours before serving. 
   
  To serve, dollop each serving wtih the ginger-yogurt topping.  Sprinkle 
  with nutmeg, if desired. 
   
  Nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat) 1 mg 
  chol., 99 mg sodium, 33 g carbo., 2 g fiber, 3 g pro. 
   
  * Source: Better Homes and Gardens, February 1994 * Typed for you by Karen 
  Mintzias