 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Bake these cakes in ramekins, and eat them from the dish with a spoon. Ingredients:
1 1/2 cups diced dried apricots (about 7 ounces) |
6 tablespoons butter |
1/3 cup apricot nectar |
2 tablespoons honey |
3/4 cup all-purpose flour (about 3 1/3 ounces) |
3/4 cup oat bran |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup packed brown sugar |
1 teaspoon vanilla extract |
1 (8-ounce) carton plain fat-free yogurt |
1 large egg |
1 large egg white |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a small saucepan; place over high heat. Bring to a boil; reduce heat, and simmer 3 minutes or until apricots are plump. Remove from heat; cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, bran, baking soda, and salt in a medium bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine brown sugar and next 4 ingredients (through egg white) in a small bowl; stir well with a whisk. Add sugar mixture to flour mixture, stirring just until combined. Gently fold in apricot mixture.
5. Spoon 1/2 cup batter into each of 7 (6-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan. Bake at 400° for 15 minutes or until golden brown. Place on a wire rack. Serve warm or at room temperature.
|
|