|Grape nuts cereal||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground clove||1⁄4 Teaspoon|
|Baking powder||1 1⁄4 Teaspoon|
|Unsweetened applesauce||3⁄4 Cup (12 tbs)|
|Plain nonfat yogurt||3 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
|Apricot||7⁄8 Cup (14 tbs)|
|Egg||1 Large (White Only)|
|Skim milk||1 Teaspoon|
|Confectioner's sugar||1⁄2 Teaspoon (For Topping)|
Put the cereal into the bowl of a food processor or blender and process to the consistency of finely ground nuts.
Transfer to a large mixing bowl.
Add the dry ingredients.
Mix together with a fork, making sure to blend well.
Add the apple sauce and yogurt.
Stir until the mixture is smooth and all the dry ingredients have been incorporated.
Form into a ball by hand, enclose the dough in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees.
Spray the bottom of a 9 inch springform pan once lightly with the vegetable oil spray and distribute the oil evenly over the surface of the pan with your fingers.
Remove the dough from the refrigerator and cut it in half.
Place half the dough in the pan and press it out evenly to cover the entire bottom surface.
Cover the dough evenly with the spreadable fruit, leaving a 1/2 inch border.
Cut the remaining dough into long thin slices.
Lightly flour your hands and work each slice into a thin cigar shaped rope.
Lay 4 evenly spaced ropes in each direction across the top of the spreadable fruit in a lattice pattern.
Work any excess dough into a long rope to encircle the outer border (This border can be made up of shorter dough ropes crimped together.)
Mix the egg white and skim milk together well.
Using a pastry brush, paint the exposed surface of the dough with the mixture Bake for 35 to 40 minutes, until the dough is uniformly golden brown and firm to the touch.
Transfer to a rack and cool in the pan.
Remove the sides and sift the confectioners sugar over the top of the torte.