Fat-free Pumpkin Raisin Cakecakes, low-fat/low-cal, pumpkin Non-stick cooking spray 1 2/3 cups Flour 2/3 cup Sugar 1/4 cup Nonfat dry milk 1 teaspoon Baking soda 1/2 teaspoon Baking powder 1/2 teaspoon Salt 2 teaspoons Pumpkin pie spice 1/2 cup Raisins 2 Egg whites 1 cup Canned solid-pack pumpkin 1/3 cup Corn syrup; light or dark 1/3 cup Orange juice -----FAT-FREE CREAM SAUCE----- 1 cup Nonfat vanilla yogurt 1/2 cup Confectioners' sugar 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 FAT-FREE YOGURT 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. Source: Karo pamphlet Typed for you by Karen Mintzias |
