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.
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