| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cakes, Desserts, Ww, Eat-lf mail, Low fat |
12 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Flour; all-purpose |
| 1/2 |
c |
Flour; whole wheat |
| 3/4 |
oz |
Wheat germ; toasted |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Mace |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs; room temp. |
| 1/2 |
c |
Packed Brown Sugar |
| 1/4 |
c |
Vegetable Oil |
| 1/4 |
c |
Low Calorie Pancake Syrup; 12 cal/T |
| 1/4 |
c |
Lowfat Plain Yogurt; plain |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Orange rind; grated |
| 1 |
c |
Pineapple Chunks In Juice; chopped |
| 1 |
tb |
All-Purpose Flour |
| 1/2 |
c |
Raisins; golden |
INSTRUCTIONS
Preheat oven to 350F.
Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl,
stir together first 7 ingredients. In medium bowl, beat eggs, sugar,
oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup
water until well mixed. Stir in carrots and pineapple. In a small
bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients
into dry and stir just until blended. Gently fold in raisins. Scrape
evenly into prepared pan. Bake 50-60 minutes, until toothpick
inserted in center comes out clean and cake shrinks from sides of pan
and is browned. (If cake browns to quickly, cover loosely with a
sheet of foil and continue baking.) Let cool on rack 30 minutes
before turning out of pan to cool completely.
Makes 12 servings.
From Weight Watcher Magazine, January, 1987
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 29,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”