Cooking Light 9/94
Carolyn Shaw 6-95
1 c Flour
2/3 c Sugar
1 ts Baking soda
ds Salt
1/4 c Plain nonfat yogurt
3 tb Vegetable oil
1 ts Grated orange rind
1/2 ts Vanilla
2 Egg whites
1 c Shredded parsnip
Vegetable cooking spray
4 oz Neufchatel cheese, softened
3/4 c Powdered sugar, sifted
1/4 ts Vanilla
Orange rind strips,
Optional
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.
Yields
9 servings