Orange Almond Cakes

[Guest guest]

Orange Almond " Cakes "

Phase 2

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