Categories: Cakes, Low-fat 
      Yield: 12 servings 
  
    3/4 ts Butter 
      8    Whole apricots; pitted,split 
      4 oz Light cream cheese 
      2 ts Minced crystallized ginger 
      1 c  Sugar 
    2/3 c  Non fat milk 
      2 tb Finely crushed gingersnaps 
    1/2 ts Sugar 
  1 1/4 ts Vanilla 
    1/2 c  Apricot puree (4-5 apricots) 
    1/4 c  Frozen egg substitute;thawed 
      1 tb Ginger juice 
    1/3 c  Cake flour 
      1 ts Baking powder 
    1/2 ts Baking soda 
  
  Note: To make ginger juice, place l (2 or 3-inch) piece ginger root in food 
  processor. Puree, then wrap in cheesecloth and squeeze out juice. 
   
  Butter l0-inch round glass tart or flan baking dish. Set aside. Blend 
  together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4 tsp. 
  vanilla. Spoon cream cheese mixture into centers of apricot halves. Set 
  aside. Whisk together nonfat milk, apricot puree, egg substitute and ginger 
  juice until blended. Stir together flour, baking powder and baking soda. 
  Add apricot mixture to flour mixture, stirring just blended. Pour into 
  prepared baking dish. Push filled apricots at random onto cake batter. 
  Sprinkle with gingersnap cookies. Bake at 375 degrees about 20 minutes or 
  until center of cake tests done. Serve warm with additional apricot puree 
  if desired. 
   
  For those interested each serving contains: l79 calories, l03 mg. sodium, 8 
  mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 
  0.27 gram fiber. 
   
  Shared by Punky Frischknecht, Prodigy ID# SMCD91F.