| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Desserts | 9 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 2/3 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | ds | Salt |
| 1/4 | c | Plain nonfat yogurt |
| 3 | tb | Vegetable oil |
| 1 | ts | Grated orange rind |
| 1/2 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1 | c | Shredded parsnip |
| Vegetable cooking spray | ||
| 4 | oz | Neufchatel cheese, softened |
| 3/4 | c | Sifted powdered sugar |
| 1/4 | ts | Vanilla extract |
| Orange rind strips (optional) |
INSTRUCTIONS
Combine first 4 ingredients in a bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in parsnip. Add to dry ingredients, stirring just until moistened. Spread batter evenly into an 8-inch round cakepan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pan. Let cool completely on a wire rack. Combine cheese and next 2 ingredients; beat at medium speed of a mixer until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1 slice). Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g Carbohydrate; 10mg Cholesterol; 239mg Sodium Serving Ideas : Garnish with orange rind, if desired. Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
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