Parsnip cake^
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9/94 | ||
| Carolyn Shaw 6-95 | ||
| 1 | cup | Flour |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Baking soda |
| dash | Salt | |
| ¼ | cup | Plain nonfat yogurt |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Grated orange rind |
| ½ | teaspoon | Vanilla |
| 2 | Egg whites | |
| 1 | cup | Shredded parsnip |
| Vegetable cooking spray | ||
| 4 | ounces | Neufchatel cheese, softened |
| ¾ | cup | Powdered sugar, sifted |
| ¼ | teaspoon | Vanilla |
| Orange rind strips, | ||
| Optional | ||
Directions
Combine flour, sugar, baking soda and salt. Make a well in center.
Combine yogurt, oil, orange rind, vanilla and egg whites, stir with a wire whisk. Stir in parsnip. Add to dry ingredients, stirring just till moistened. Spread batter evenly in a 8" round cake pan sprayed with vegetable cooking spray. Bake at 350F. until a wooden pick tests clean. Let cool 10 minutes; remove from pan and cool completely on a wire rack.
Combine cheese, powdered sugar and vanilla; beat until smooth. Spoon frosting on cake. Garnish with orange rinds, if desired. 9 slices.
Per slice: 233 calories, 3.9 g protein, 7⅘ g fat (30%), 37.7 g carbohydrate, ⅗ g fiber, 10 mg cholesterol, .7 mg iron, 163 mg sodium, 29 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95