Plum Or Apricot Tea Cake

1 egg large -- white only

6 tablespoons fresh orange juice

6 tablespoons skim milk

1 tablespoon grated orange zest

1 1/2 cups unbleached flour -- sifted

2 teaspoons baking powder

1 tablespoon margarine -- softened

2 tablespoons fructose*

2 large plums -- or apricots, diced

butter-flavored cooking spray

*Substitute 5 packets saccharin or 10 packets aspartame (if you`re using aspart ame, bake in two loaf pans that are 5 inches (13 cm) in length for 25 to 30 min utes) or 5 packets acesulfame-K for the fructose. It will not change the excha nges.

Preheat oven to 350F (180C). In a large bowl, combine egg white, orange juice, milk, and orange zest. Sift together flour and baking powder. Gradually add to egg mixture, mixing well. Stir in margarine, fructose, and apricots or plum s. Spread batter into an 8 1/2- by 4 1/2- inch (22 by 11 cm) loaf pan lightly sprayed with cooking spray. Bake for 55 to 65 minutes or until a toothpick ins erted in the center comes out clean. Cool in pan for 10 minutes. Transfer cak e to a wire rack to finish cooling. Wrap coo led cake in plastic wrap or alumi num foil and refrigerate until ready to serve. Cut into 1/3-inch (.85 cm) slic es. (Makes about 10 servings)

Per slice: calories, 96 protein, 3 g carbohydrate, 18 g fat, 1 g (calories from fat, 9%) dietary fiber, trace cholesterol, 1 mg sodium, 93 mg potassium, 93 mg

Exchanges: 1 bread/starch

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 8/4/98

Converted by MC_Buster.