Parsnip cake^

9 servings

Ingredients

Quantity Ingredient
Cooking Light 9/94
Carolyn Shaw 6-95
1 cup Flour
⅔ cup Sugar
1 teaspoon Baking soda
dash Salt
¼ cup Plain nonfat yogurt
3 tablespoons Vegetable oil
1 teaspoon Grated orange rind
½ teaspoon Vanilla
2 Egg whites
1 cup Shredded parsnip
Vegetable cooking spray
4 ounces Neufchatel cheese, softened
¾ cup Powdered sugar, sifted
¼ teaspoon Vanilla
Orange rind strips,
Optional

Directions

Combine flour, sugar, baking soda and salt. Make a well in center.

Combine yogurt, oil, orange rind, vanilla and egg whites, stir with a wire whisk. Stir in parsnip. Add to dry ingredients, stirring just till moistened. Spread batter evenly in a 8" round cake pan sprayed with vegetable cooking spray. Bake at 350F. until a wooden pick tests clean. Let cool 10 minutes; remove from pan and cool completely on a wire rack.

Combine cheese, powdered sugar and vanilla; beat until smooth. Spoon frosting on cake. Garnish with orange rinds, if desired. 9 slices.

Per slice: 233 calories, 3.9 g protein, 7⅘ g fat (30%), 37.7 g carbohydrate, ⅗ g fiber, 10 mg cholesterol, .7 mg iron, 163 mg sodium, 29 mg calcium.

Submitted By CAROLYN SHAW On 08-13-95

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