Preheat oven to 350°F. In 10" cast-iron or heavy, ovenproof skillet melt 1 tablespoon butter over medium heat. Brush butter to coat bottom and halfway up sides of skillet. Remove from heat. Sprinkle bottom evenly with brown sugar. In bottom of skillet, arrange pear wedges, rounded side down, like spokes of a wheel, leaving center open. Fill in center and spaces between pears with cranberries. In small bowl combine flour, baking powder and salt. In medium bowl with mixer at medium speed, beat both egg whites until foamy. Gradually beat in 1/4 cup granulated sugar. Increase mixer speed to medium-high and beat until stiff, glossy peaks form. In large bowl, combine remaining 2 tablespoons butter, remaining granulated sugar, egg yolk and vanilla. With mixer at medium speed beat until blended, about 2 minutes. Beat in 1/2 of the milk. Reduce speed to low and beat in 1/2 of the flour mixture. Beat in remaining milk, zest and remaining flour mixture. Beat in remaining milk, zest and remaining flour mixture. Stir in spoonful of beaten egg whites to lighten mixture. Gently fold in remaining whites in two additions until just blended. Pour batter evenly over pears in skillet. Bake 30-40 minutes or until toothpick inserted into center comes out clean. Transfer skillet to rack to cool for 3 minutes. Invert serving plate over skillet. Using mitts to protect your hands, carefully invert cake onto plate. Remove skillet. Spread any glaze remaining in skillet over pears. Let cake cool completely.

cholesterol; 31 g carbohydrates; 162 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 1 hour, 15 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.