Good for Phase 2 of the South
Beach Diet
Serves 5
Individual ramekins make these
citrus-infused
"cakes" portable and presentable — perfect for toting to your next
party! They're refreshing after a fish dinner or as part of a
special-occasion brunch.
Ingredients
Nonstick baking spray
2/3 cup (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2 cup sugar substitute
1/2 teaspoon baking powder
4 teaspoons nonfat plain yogurt
Pomegranate seeds, garnish only
Instructions
1. Preheat oven to 350°F. Coat 4
ramekins with
nonstick baking spray.
2. In food processor fitted with metal
blade,
process almonds until finely ground; scrape out of processor and set
aside.
3. Using a vegetable peeler, peel the zest
off the
orange. Cut orange into quarters; slice off tough stem ends of each
quarter. Remove any seeds. Add half of the zest and all the orange
quarters to processor; process to a smooth paste. Scrape the sides of
the bowl. Add eggs, sugar substitute, baking powder, and ground
almonds; process until blended.
4. Pour batter into prepared ramekins,
filling
almost to the top. Bake on top rack of the oven 30 minutes, until firm
to the touch. Transfer to wire racks to cool.
5. Cut pomegranates in quarters. Bend
quarters in
half backwards to release seeds.
6. Top individual cakes with a dollop of the
yogurt; garnish with seeds.
Nutritional Information:
163 calories
11 total fat (1 g sat)
112 mg cholesterol
10 g carbohydrate
7 g protein
2 g fiber
108 mg sodium
