| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Low-fat | 16 | Servings | |
INGREDIENTS
| Non-stick cooking spray | ||
| 1 2/3 | c | Flour |
| 2/3 | c | Sugar |
| 1/4 | c | Nonfat dry milk |
| 1 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | t | Pumpkin pie spice |
| 1/2 | c | Raisins |
| 2 | Egg whites | |
| 1 | c | Canned solid-pack pumpkin |
| 1/3 | c | Corn syrup, light or dark |
| 1/3 | c | Orange juice |
| 1 | c | Nonfat vanilla yogurt |
| 1/2 | c | Confectioners' sugar |
INSTRUCTIONS
Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce. Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners' sugar; stir until smooth. Makes about 1/2 cup sauce. Source: Karo pamphlet * Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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