Title: Cooking Lite- Indian Pudding Cake with Molasses Cream
Categories: Dessert Pudding Lowfat
Yield: 8 Servings

		Cooking spray
3/4	c	Packed brown sugar
1/3	c	Vegetable oil
1/3	c	Molasses
1/3	c	Fat-free sour cream
1	tb	Dark rum
1	ts	Vanilla extract
3/4	c	Yellow cornmeal
1/2	c	All-purpose flour
1	ts	Baking powder
1 1/2	ts	Ground cinnamon
1/2	ts	Ground cardamom
1/4	ts	Ground ginger
1/4	ts	Ground nutmeg
1/4	ts	Ground cloves
1/8	ts	Salt
5	lg	Egg whites; at room temp.
1/2	ts	Cream of tartar
2	tb	Brown sugar
2	ts	Powdered sugar
4	oz	Light cream cheese; softened
1/2	c	Fat-free sour cream
1/4	c	Sifted powdered sugar
2	tb	Molasses
1/2	ts	Vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside. Preheat oven to 350 F.

Combine 3/4 cup brown sugar and next 5 ingredients in a large bowl; set aside. Combine cornmeal and next 8 ingredients in a bowl; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture and cornmeal mixture alternately into molasses mixture

Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean; cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; turn out onto wire rack. Carefully peel off wax paper; cool completely

Place cream cheese in a bowl; beat at medium speed of a mixer until smooth. Add 1/2 cup sour cream and remaining ingredients, and beat until well-blended. Serve with cake.

Yield: 8 servings (serving size: 1 cake wedge and 2 tablespoons molasses cream). Calories 292 (30% from fat); protein 5.6g; fat 9.6g; carbohydrate 45g; cholesterol 7mg; sodium 148mg.

Recipe By : Best of Cooking Light Holidays, 1997 Busted by Gail Shermeyer <4paws@netrax.net>

From: Jim Weller Date: 06-07-98 (16:53) Doc's Place Bbs Online. (393) Home_cooki

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