Yield: 12 servings
|4 cups||Grated carrots|
|1 can||Crushed pineapple; (8 oz)|
|1 cup||Prune puree; * see note|
|4 larges||Egg whites|
|2 teaspoons||Baking soda|
|¾ cup||Shredded coconut meat|
Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve.
* can substitute jarred baby food prunes (about 4 2½ oz jars) NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g Recipe by: California Prune Board Posted to EAT-LF Digest by "Pallotta,Nancy" <nancye@...> on Jun 14, 1999, converted by MM_Buster v2.0l.