Parsnip Cake^ Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
Cooking Light 9/94,
Carolyn Shaw 6-95,
1 cup: Flour,
2/3 cup: Sugar,
1 tsp: Baking soda,
ds Salt,
1/4 cup: Plain nonfat yogurt,
3 tbsp: Vegetable oil,
1 tsp: Grated orange rind,
1/2 tsp: Vanilla,
2: Egg whites,
1 cup: Shredded parsnip,
Vegetable cooking spray,
4 ounce: Neufchatel cheese, softened
3/4 cup: Powdered sugar, sifted
1/4 tsp: 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, 7.8 g fat (30%), 37.7 g
carbohydrate, .6 g fiber, 10 mg cholesterol, .7 mg iron, 163 mg
sodium, 29 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95
Source from luhu.jp
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, 7.8 g fat (30%), 37.7 g
carbohydrate, .6 g fiber, 10 mg cholesterol, .7 mg iron, 163 mg
sodium, 29 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95
Source from luhu.jp