Nutrition Information (per serving)
calories
170
protein
3 g
sodium
18 mg
carbohydrates
24 g
fat
7 g
fiber
1 g
cholesterol
53 mg
Ingredients
Frangipane Paste
¼ cup almond paste
2 Tbsp melted butter
2 Tbsp nonfat sour cream
4 Tbsp cane sugar
1 lg whole egg
¾ tsp pure vanilla extract
¼ cup all-purpose flour
3 fresh plums
2 Tbsp brown sugar, packed
Apricots can be substituted for plums.
Instructions
- Preheat oven to 350F.
- In a medium bowl, cream together almond paste, butter and sour cream. Scrape down sides. Stir in egg and vanilla. Gradually stir in flour and sugar. Set aside.
- Cut plums in half and remove pits.
- Spray 6 4-ounce ramekins or aluminum cups lightly with canola oil spray. Scoop 3 tablespoons of almond paste mixture into each ramekin. Place ½ of plum in center of paste, cut side down and sprinkle with 1 teaspoon brown sugar.
- Bake for 30 to 35 minutes, or until plum is soft and a toothpick inserted in the cake comes out clean.
Apricots can be substituted for plums.
