Nonstick baking spray
2/3 C. (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2 C. sugar substitute
1/2 tsp. baking powder
4 tsp. nonfat plain yogurt
Pomegranate seeds, garnish only

Preheat oven to 350°F. Coat 4 ramekins with nonstick baking spray. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste. Scrape the sides of the bowl. Add eggs, sugar substitute, baking powder, and ground almonds; process until blended. Pour batter into prepared ramekins, filling almost to the top. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds. Top individual cakes with a dollop of the yogurt and garnish with seeds.

Yield: 5 servings
Calories: 163
Fat: 11g
Fiber: 2g