Yield: 9 Servings
|1 cup||All-purpose flour|
|1 teaspoon||Baking soda|
|¼ cup||Plain nonfat yogurt|
|3 tablespoons||Vegetable oil|
|1 teaspoon||Grated orange rind|
|½ teaspoon||Vanilla extract|
|2 \N||Egg whites|
|1 cup||Shredded parsnip|
|\N \N||Vegetable cooking spray|
|4 ounces||Neufchatel cheese, softened|
|¾ cup||Sifted powdered sugar|
|¼ teaspoon||Vanilla extract|
|\N \N||Orange rind strips (optional)|
Combine first 4 ingredients in a bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in parsnip. Add to dry ingredients, stirring just until moistened.
Spread batter evenly into an 8-inch round cakepan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine cheese and next 2 ingredients; beat at medium speed of a mixer until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1 slice).
Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g Carbohydrate; 10mg Cholesterol; 239mg Sodium Serving Ideas : Garnish with orange rind, if desired.
Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #414 by igor@... on Jan 28, 1997.