Parsnip cake

Yield: 9 Servings

Measure Ingredient
1 cup All-purpose flour
⅔ cup Sugar
1 teaspoon Baking soda
1 dash Salt
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.

Similar recipes