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Fat-free Pumpkin Raisin Cake

Author/Submitted by: Karo pamphlet, Karen Mintzias
Servings: 16
Categories: Cakes / Desserts / Low-Fat/Low-Cal

    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 pumpkin
1/3  cup  Corn syrup, light or dark
1/3  cup  Orange juice

1  cup  Nonfat vanilla yogurt
1/2  cup  Confectioner's sugar

1. 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.

2. 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.

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