1 tsp vanilla extract½ cup brown sugar1 pear, peeled, cored and diced1 tsp lemon juice1 cup whole wheat pastry flour½ tsp baking powder½ tsp baking soda1 tsp ground cinnamon¼ tsp ground ginger¼ tsp ground nutmeg¼ tsp ground cloves¼ tsp salt½ cup nonfat plain Greek yogurt2 Tbsp canola oil¼ cup unsweetened applesauce1 egg plus 1 egg whiteCooking spray

Maple Cream:1/8 tsp ground cinnamon1 packet Splenda1 Tbsp maple syrup¼ cup nonfat plain Greek yogurt2 ounces low-fat cream cheese, softened

1. Preheat oven to 350 degrees. Coat an 8-inch cake pain with cooking spray.

2. In a medium bowl, whisk together egg, egg white, applesauce, oil, yogurt, vanilla, and brown sugar; set aside. In a small bowl, toss pear with lemon juice; set aside.

3. In a separate medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Stir egg mixture and pour into flour mixture, mixing until well combined. Fold in half of the pear chunks. Scrap batter into pan and spread remaining pear chunks evenly on top.

4. Prepare Maple Cream: Using a hand-held mixer, beat cream cheese until light and creamy. Add yogurt, maple syrup, Splenda and cinnamon and beat until well combined. Refrigerate for 15 minutes or until ready to serve.

5. Bake cake on middle rack for 30 min, or until skewer inserted into center comes out clean. Let cool for 10 min, then turn onto wire rack to cool completely.

6. Slice and serve with 1 Tbsp Maple Cream on top.

Nutrition per serving: 200 calories, 5.5g fat, 6g protein,

32g carbohydrate, 3g fiber, 194mg sodium

Makes 8 servings

Low-fat Spice Cake with Maple Cream

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