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Pumpkin Raisin Cake

Fat-Free Pumpkin Raisin Cake Source: Karo pamphlet

Non-stick cooking spray
2 ts Pumpkin pie spice
1 2/3 c  Flour
1/2 c  Raisins
2/3 c  Sugar
2    Egg whites
1/4 c  Nonfat dry milk
1 c  Canned solid-pack pumpkin
1 ts Baking soda
1/3 c  Corn syrup, light or dark
1/2 ts Baking powder
1/3 c  Orange juice
1/2 ts Salt

  Spray 9-inch square baking pan with cooking spray.  In large bowl
combine dry ingredients; stir until smooth.  Pour into prepared pan.
Bake in 350 degree F oven 35 minutes or until toothpick inserted in
center comes out clean.  Cool in pan on wire rack.  If desired, serve
with Fat-Free Yogurt Cream Sauce. Each serving (without sauce) provides:
0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g
carbohydrate, 150 mg sodium

Fatfree Cream Sauce
1 c  Nonfat vanilla yogurt
1/2 c  Confectioners' sugar

Fatfree Cream Sauce:  Line a strainer with paper coffee filter or
cheesecloth layers.  Add yogurt, set over bowl and refrigerate 4 hours.
Discard drained liquid.  Combine thickened yogurt and sifted
confectioners' sugar; stir until smooth.  Makes about 1/2 cup sauce.