Berry Cake with Fresh Ginger

Yields: 20 servings

Ingredients:
1 (18.25oz.) box yellow cake mix
1¼ cups water
¾ cup egg substitute
1 (5oz.) jar baby food pears
2 tbsp. canola oil
1 quart fresh strawberries, quartered
1 pint fresh blueberries
½ cup all-fruit apricot spread
1 tbsp. gingerroot, grated



Preparation Directions:
~ Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking pan with cooking spray.
~ In a large bowl place cake mix, water, egg substitute, pears and oil. Beat with an electric mixer until well blended. Pour batter into prepared pan. Bake for 25 to 27 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for at least 1 hour.
~ In a large bowl gently stir together strawberries and blueberries. In a small bowl melt the fruit spread in a microwave until smooth, stir in gingerroot. Pour over berries and toss to coat. Spoon berry mixture over cake and spread to the edge.

Calories: 158; Total Fat: 3.5g; Cholesterol: 0 mg; Sodium: 188 mg; Carbs: 31g; Protein: 2 g.

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• Ginger
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• mallick
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