Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather Woodford      

Recipe Categories:

    Carrot Pineapple Cake w/ Vanilla Topping


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Cliff loves carrot cake, and this one got his attention so fast, even I was surprised. He praised the blend of the spice cake and creamy topping, then showed he meant what he said by asking to have it again the next day.
    Serves 8


    List of Ingredients


    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon apple pie spice
    • 1/2 cup Splenda*
    • 2 tablespoons vegetable oil
    • 2 eggs or equivalent in egg substitute
    • 1 1/2 teaspoons vanilla extract*
    • 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved*
    • 1/4 cup Yoplait plain fat-free yogurt
    • 1 cup finely shredded carrots
    • 1/4 cup raisins
    • 1 (8-ounce) package Philadelphia fat-free cream cheese
    • 1/4 cup Cool Whip Lite


    Instructions


    1. Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking dosa, apple pie spice, and 6 tablespoons Splenda. In a small bowl, combine oil, eggs, 1 teaspoon vanilla extract, 1/4 cup reserved pineapple juice, pineapple and yogurt. Mix well using a wire whisk. Add flour mixture. Stir just to combine. Add carrots and raisins. Mix gently to combine. Pour into baking dish. Bake 20 to 25 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add 2 tablespoons reserved pineapple juice, remaining 1/2 teaspoons vanilla extract, remaining 2 tablespoons Splenda, and Cool Whip Lite. Mix well to combine. Spread cream cheese mixture evenly over cooled cake. Cut into 8 servings.


    Final Comments


    Each serving equals:
    HE: 1 Bread, 3/4 Fat, 3/4 Protein (limited),
    1/2 Fruit, 1/4 Vegetable, 1/4 Slider
    *************************************************************
    205 Calories, 5gm Fat, 9gm Protein, 31gm Carbohydrate,
    418mg Sodium, 2gm Fiber
    *************************************************************
    DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fat, 1/2 Fruit

    "Cooking Healthy With a Man in Mind, pg. 266"

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |