| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Cakes, Cooking lig |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped walnuts |
| 3 |
tb |
Brown sugar |
| 1 1/2 |
tb |
Toasted wheat germ |
| 1/4 |
ts |
Pumpkin-pie spice |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/2 |
c |
Toasted wheat germ |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Pumpkin-pie spice |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Plain fat-free yogurt |
| 3/4 |
c |
Canned pumpkin |
| 1/2 |
c |
Packed brown sugar |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Egg |
| 1/2 |
c |
Sweetened dried cranberries -such as craisins |
| 1 |
ts |
Grated orange rind |
|
|
Cooking spray |
INSTRUCTIONS
1. Preheat oven to 350°F.
2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 5 ingredients (flours through baking soda) in a
medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2
cup brown sugar, oil, and egg; stir well with a whisk. Add to flour
mixture, stirring just until moist. Fold in cranberries and orange rind.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray,
spreading evenly. Sprinkle with walnut mixture. Bake at 350°F for 25
minutes. Cool on a wire rack.
Yield: 12 servings.
Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g);
protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg;
sodium 199mg; calcium 112mg.
Notes: If you're using a glass baking dish, lower the oven temperature to
325°F.
Recipe by: Cooking Light Magazine, April 1998
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by
MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”