Post by chief_cook2 on Jan 22, 2003 20:55:30 GMT -6
INGREDIENTS:
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins
DIRECTIONS:
Preheat the oven to 400 degrees. Position the top rack in
the center of the oven. Lightly coat a 9 inch tube pan with
cooking spray. Dust with flour and tap out excess. In a large
bowl, whisk together the egg whites, yogurt, oil, applesauce,
brown sugar, and vanilla. On a piece of waxed paper, sift
together the flour, baking powder, baking soda, salt (if using),
cinnamon, and nutmeg. Gradually add to egg-applesauce mixture,
stirring until incorporated. Stir in the carrots. Drain and
reserve the juice from the pineapple. Stir the drained pineapple
and raisins into the cake batter. Spoon the batter into the
prepared pan, smoothing the top with the back of a spoon. Bake
for 40 to 45 minutes, until a tester inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes. Slide
a thin knife around the edges and center of the cake to loosen
it from the pan. Invert onto a rack to cool. When ready to serve,
transfer cake to a serving platter.
Yield: 20 Servings
Category: Desserts,
Per serving (cake only): 103 calories (20% calories from fat),
3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate,
1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2
carbohydrate (1 1/2 bread/starch)
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins
DIRECTIONS:
Preheat the oven to 400 degrees. Position the top rack in
the center of the oven. Lightly coat a 9 inch tube pan with
cooking spray. Dust with flour and tap out excess. In a large
bowl, whisk together the egg whites, yogurt, oil, applesauce,
brown sugar, and vanilla. On a piece of waxed paper, sift
together the flour, baking powder, baking soda, salt (if using),
cinnamon, and nutmeg. Gradually add to egg-applesauce mixture,
stirring until incorporated. Stir in the carrots. Drain and
reserve the juice from the pineapple. Stir the drained pineapple
and raisins into the cake batter. Spoon the batter into the
prepared pan, smoothing the top with the back of a spoon. Bake
for 40 to 45 minutes, until a tester inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes. Slide
a thin knife around the edges and center of the cake to loosen
it from the pan. Invert onto a rack to cool. When ready to serve,
transfer cake to a serving platter.
Yield: 20 Servings
Category: Desserts,
Per serving (cake only): 103 calories (20% calories from fat),
3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate,
1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2
carbohydrate (1 1/2 bread/starch)