| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Unbleached flour |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Applesauce |
| 2 |
|
Egg whites — whipped |
| 3/4 |
c |
Pumpkin |
| 3/4 |
c |
Semi sweet chocolate chips |
|
|
Topping—- |
| 1/2 |
c |
Powdered sugar — sifted |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Nutmeg |
| 2 |
tb |
Fat-free yogurt — |
|
|
Undrained |
INSTRUCTIONS
Preheat oven at 350. Prepare bottom and sides of 9 x 5 x 3" loaf pan with
cooking spray and flour. In a mixing bowl, combine flour, sugar, baking
soda, cinnamon, nutmeg, ginger, cloves, and salt. In another mixing bowl,
combine applesauce, egg whites, pumpkin, chips, and yogurt. Mix dry
ingredients with wet ingredients just until moistened. Pour mixture into
prepared pan. Bake for 65 t0 75 minutes or until cake springs back when
lightly touched in center. Meanwhile, to prepare topping, combine powdered
sugar, nutmeg, cinnamon, and yogurt. Spread on cooled loaf.
Recipe By : Jo Anne Merrill
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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