April 26, 2001 at 4:26 PM CDT - Updated July 1 at 8:45 AM
1/2 C brown sugar 1 T margarine 1 T lemon juice 1 C lite pear halves 1 C fresh cranberries 2 C all-purpose flour 1 t. baking powder 1 t. baking soda 1/2 t. salt 3 t honey 3 T oil 2 T large egg whites 1 T lemon juice 1/3 C sugar
1. Preheat oven to 350 degrees. Lightly spray a 9-inch cake pan with a non-stick spray. In the cake pan, stir together brown sugar, margarine and lemon juice. Spread evenly over the bottom.
2. Drain pears, reserving the liquid, and place pears on top of margarine-brown sugar mixture with the rounded sides down. Scatter cranberries in a single layer around the pears.
3. In a medium size bowl combine flour, baking soda, baking powder, and salt. In a large bowl whisk together sugar, honey, oil, egg whites, lemon juice and reserved pear juice until well blended.
4. Add half of the flour to the sugar-egg mixture and stir until just blended; add the remaining flour to the mixture, being careful not to overmix. Spread batter over the fruit and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let stand five minutes the turn out on a cake plate and serve warm.
Calories 245 Total Fat 6 g. Carbohydrate 47 g. Cholesterol 3 mg.