Kind of Blue

Special occasions call for special desserts. Here’s one that should be a hit with guests: an upside-down pear cake dotted with blueberries, glazed with orange marmalade and served with a warm creme anglaise . Only 214 calories and two grams of fat per serving!

BLUEBERRY-PEAR CAKE IN CREME ANGLAISE 1/2 cup orange marmalade 4 pears, peeled, cored and each cut in 8 wedges 1 cup fresh blueberries 2 cups flour 1 tablespoon baking powder 1 1/4 cups sugar 1/2 cup thawed frozen egg substitute (equivalent to 2 eggs) 1 (6-ounce) jar baby food pear puree 2 teaspoons vanilla 1 cup nonfat milk 2 tablespoons butter, melted Low-Fat Creme Anglaise

Brush bottom of non-stick 11-inch-diameter baking pan with orange marmalade. Arrange pear wedges, tips outward, in concentric circles in pan. Fill spaces between fruit with 2 to 3 blueberries each. Reserve remaining berries for batter.

Sift flour, baking powder and sugar into large bowl. Combine egg substitute, pear puree, vanilla, nonfat milk and melted butter in small bowl. Stir until blended. Make well in dry ingredients and stir in liquid mixture. Carefully pour over fruit in pan.

Bake at 350 degrees about 25 minutes until golden brown or until wood pick inserted in center of cake comes out clean. Cool 5 minutes.

Loosen cake around edges of pan. Carefully turn into large shallow platter. Pour Low-Fat Creme Anglaise around cake. Serve warm or at room temperature. Makes 16 servings.

Each serving contains about: 214 calories; 139 mg sodium; 5 mg cholesterol; 2 grams fat; 46 grams carbohydrates; 5 grams protein; 0.89 gram fiber.

Low-Fat Creme Anglaise 2 cups nonfat milk 1/4 cup sugar 3 tablespoons cornstarch 1/4 cup thawed frozen egg substitute (equivalent to 2 eggs) 1 teaspoon vanilla

Whisk together nonfat milk, sugar, cornstarch and egg substitute in small saucepan until smooth. Place over medium-low heat and cook until thickened, whisking constantly. Stir in vanilla. Serve warm.