Name: Zucchini-Streusel Bundt Cake
Ingredients: 2 c Coarsely Shredded Zucchini; 1/3 c Firmly Packed Brown Sugar; 1/3 c _Chopped Walnuts; 1/3 c Currants; 1 tb Ground cinnamon; 1/2 ts Ground allspice; 3 c All-purpose flour; 1 1/4 c Sugar; 1 1/2 ts Baking powder; 1 ts Baking soda; 1/2 ts Salt; 1 1/3 c Plain Nonfat Yogurt; 1/3 c Vegetable oil; 1 tb Vanilla extract; 2 Egg whites -- lightly; Beaten; 1 Egg -- lightly beaten; Vegetable cooking spray; 1 tb Fine Dry Bread Crumbs; 3/4 c Sifted Powdered Sugar; 2 ts Skim Milk; 1 ts Vanilla extract

When Jesus died, He died as my representative, and I died in Him; when He arose, He rose as my representative, and I arose in Him; when He ascended up on high and took His place at the right hand of the Father in the glory, He ascended as my representative and I ascended in Him, and today I am seated in Christ with God in the heavenlies. I look at the cross of Christ, and I know that atonement has been made for my sins; I look at the open sepulcher and the risen and ascended Lord, and I know the atonement has been accepted. There no longer remains a single sin on me, no matter how many or how great my sins may have been.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs, Dairy		Low-, Fat	18	Servings

INGREDIENTS

2	c	Coarsely Shredded Zucchini
1/3	c	Firmly Packed Brown Sugar
1/3	c	_Chopped Walnuts
1/3	c	Currants
1	tb	Ground cinnamon
1/2	ts	Ground allspice
3	c	All-purpose flour
1 1/4	c	Sugar
1 1/2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1 1/3	c	Plain Nonfat Yogurt
1/3	c	Vegetable oil
1	tb	Vanilla extract
2		Egg whites — lightly
		Beaten
1		Egg — lightly beaten
		Vegetable cooking spray
1	tb	Fine Dry Bread Crumbs
3/4	c	Sifted Powdered Sugar
2	ts	Skim Milk
1	ts	Vanilla extract

INSTRUCTIONS

Place zucchini on several layers of paper towels; cover with additional=20
paper towels. Let stand 5 minutes, pressing down occasionally. Set = aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =
aside. Combine flour and next 4 ingredients in a large bowl; make a well =
in center of mixture. Combine yogurt and next 4 ingredients; stir well.=20
Add zucchini. Add to flour mixture; stir just until dry ingredients are=20
moistened. Spray a 12-cup Bundt pan with cooking spray; sprinkle with
breadcrumbs.=20 Spoon 1/3 of batter into prepared pan; top with half of
brown sugar=20 mixture. Spoon half of remaining batter into pan; top with
remaining brown sugar=20 mixture and batter. Bake at 350 degrees for 1 hour
or until a wooden pick inserted comes out =
clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.=20
Combine powdered sugar and next 2 ingredients. Drizzle over cake. Yield: =
18 servings (serving size: 1 slice)  Calories 245 (22% from fat), 6 =
grams=20 fat (1 g sat, 1.6 g mono, 3 g poly), 13 mg chol, 164 mg sodium.
COMMENTS: What makes a cake moist and tender?  Butter, oil, sour cream, =
and egg yolks. In this recipe half of the fat from this cake was taken =
out=20 and zucchini was added for moistness. Its also a great-tasting way
to = use=20 up some of that late-summer zucchini crop! Dorothy Cross
TMPJ72B = Source:=20 Cooking Light Magazine - September, 1993 Reformatted
for Meal Master = by:=20 CYGNUS, HCPM52C & CMINEAH Posted on NVN #68622 by
Cmineah   =20 [electrawoman] on 10/08/93, MM format
Recipe By     : Cooking Light Magazine, 9/93
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Jesus Christ: the name on everybody’s lips”