Fat-free pumpkin raisin cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Egg whites | |
| 1 | cup | Canned solid-pack pumpkin |
| ⅓ | cup | Corn syrup, light or dark |
| ⅓ | cup | Orange juice |
| ½ | cup | Confectioners' sugar |
Directions
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