Title: Fat-Free Pumpkin Raisin Cake
Categories: Cake Lowfat
Yield: 16 Servings

		Non-stick cooking spray
1 2/3	c	Flour
2/3	c	Sugar
1/4	c	Nonfat dry milk
1	ts	Baking soda
1/2	ts	Baking powder
1/2	ts	Salt
2	ts	Pumpkin pie spice
1/2	c	Raisins
2		Egg whites
1	c	Canned solid-pack pumpkin
1/3	c	Corn syrup, light or dark
1/3	c	Orange juice
FAT-FREE CREAM SAUCE
1	c	Nonfat vanilla yogurt
1/2	c	Confectioners' sugar

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.

Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium

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.

Source: Karo pamphlet Typed for you by Karen Mintzias

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