| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
9 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Unbleached flour |
| 1 |
c |
Granulated sugar |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Margarine — at room |
|
|
Temperature |
| 1 |
ts |
Lemon peel — grated |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites — whipped |
| 1/2 |
c |
Fat-free plain yogurt* |
| 1 1/2 |
c |
Carrots — shredded |
|
|
Topping— |
| 3 |
tb |
Margarine |
| 1 1/2 |
c |
Powdered sugar — sifted |
| 1/2 |
ts |
Lemon peel — grated |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
Fat-free plain yogurt* |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9 x 9" baking pan with cooking spray and
flour. In a mixing bowl combine flour, sugar, baking powder, baking soda,
and salt. In another mixing bowl, combine margarine, lemon peel, 1
teaspoon vanilla, egg whites, yogurt, and carrots. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 30 minutes. Meanwhile, to prepare topping, combine margarine, sugar,
lemon peel, and remaining vanilla. Add enough yogurt to make a spread able
frosting. Spread on cooled cake.
Recipe By : Dannon Healthy Habit Cookbook
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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