Yield: 16 servings
Measure | Ingredient |
---|---|
\N \N | Non-stick cooking spray |
1⅔ cup | Flour |
⅔ cup | Sugar |
¼ cup | Nonfat dry milk |
1 teaspoon | Baking soda |
½ teaspoon | Baking powder |
½ teaspoon | Salt |
1 cup | Nonfat vanilla yogurt |
2 teaspoons | Pumpkin pie spice |
½ cup | Raisins |
2 \N | Egg whites |
1 cup | Canned solid-pack pumpkin |
⅓ cup | Corn syrup, light or dark |
⅓ cup | Orange juice |
½ cup | Confectioners' sugar |
FAT-FREE CREAM SAUCE
Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan.
Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce.
Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium
FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners' sugar; stir until smooth. Makes about ½ cup sauce.
Source: Karo pamphlet Typed for you by Karen Mintzias