| 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.
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”