Cranberry Pear Custard Cake

Makes 8 Servings


  • 1 can (15 ounces) Bartlett pear slices, drained
  • 1/2 cup cranberries
  • 1 cup low-fat milk
  • 4 eggs, slightly beaten
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 2/3 cup crushed gingersnap cookies
  • Powdered sugar as desired

    Spray 10-inch pie plate with non-stick vegetable coating. Arrange pear slices and cranberries in a single layer in bottom of dish. Whisk together remaining ingredients except gingersnaps and powdered sugar. Stir in gingersnaps and pour over fruit. Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted in center comes out clean. Dust with powdered sugar and serve warm.

    NUTRITION (Per Serving)
    Calories: 140
    Protein: 5g
    Carbohydrate: 22g
    Fiber: 1g
    Fat: 4g
    Sodium: 115mg
    Cholesterol: 112mg