| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
California |
Dessert, Low fat, Cakes |
12 |
servings |
INGREDIENTS
| 4 |
c |
Grated carrots |
| 2 |
c |
Sugar |
| 1 |
cn |
Crushed pineapple; (8 oz) |
| 1 |
c |
Prune puree; * see note |
| 4 |
lg |
Egg whites |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Shredded coconut meat |
INSTRUCTIONS
Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick cooking
spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes,
egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients
except coconut; mix completely. Gently stir in coconut. Spread batter in
prepared pan; bake about 45 minutes until pick inserted in center comes out
clean. Cool on rack. Cut into squares to serve.
* can substitute jarred baby food prunes (about 4 2 1/2 oz jars)
NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from
fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g
Recipe by: California Prune Board
Posted to EAT-LF Digest by "Pallotta,Nancy" <nancye@neo.rr.com> on Jun 14,
1999, converted by MM_Buster v2.0l.
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