Cooking spray
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground ginger
1 egg
1/2 cup dried apricots, snipped
1/2 cup fat-free milk
1/2 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 tbsp. sugar-free apricot preserves, melted
2 tbsp. sliced almonds

Preheat oven to 350°F.

Lightly coat a 8 x 1-1/2-inch round baking pan with cooking spray. In medium bowl, Stir together flours, baking powder, salt, cinnamon, and ginger.

In a medium bowl lightly beat egg with fork. Stir in dried apricots. Stir in milk, sugar, applesauce, and oil. Add, apricot mix, all at once to flour mix. Stir until combined. Spread in pan.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on rack for 10 minutes.

Spoon melted preserves over cake, sprinkle with almonds.

Calories per slice; 182. Fat; 7 grams. Saturated fat; 1 gram.

Submitted by: Sherry Monfils