Yield: 9 servings
Measure | Ingredient |
---|---|
\N \N | Cooking Light 9/94 |
\N \N | Carolyn Shaw 6-95 |
1 cup | Flour |
⅔ cup | Sugar |
1 teaspoon | Baking soda |
\N dash | Salt |
¼ cup | Plain nonfat yogurt |
3 tablespoons | Vegetable oil |
1 teaspoon | Grated orange rind |
½ teaspoon | Vanilla |
2 \N | Egg whites |
1 cup | Shredded parsnip |
\N \N | Vegetable cooking spray |
4 ounces | Neufchatel cheese, softened |
¾ cup | Powdered sugar, sifted |
¼ teaspoon | Vanilla |
\N \N | Orange rind strips, |
\N \N | Optional |
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