| 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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