Fat-free pumpkin raisin cake

16 servings

Ingredients

Quantity Ingredient
Non-stick cooking spray
1⅔ cup Flour
⅔ cup Sugar
¼ cup Nonfat dry milk
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Nonfat vanilla yogurt
2 teaspoons Pumpkin pie spice
½ cup Raisins
2 Egg whites
1 cup Canned solid-pack pumpkin
⅓ cup Corn syrup, light or dark
⅓ cup Orange juice
½ cup Confectioners' sugar

Directions

FAT-FREE CREAM SAUCE

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 ½ cup sauce.

Source: Karo pamphlet Typed for you by Karen Mintzias

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