Recipe - Fat-Free Pumpkin Raisin Cake

Nonstick cooking spray
1 2/3 cup Flour
2/3 cup Sugar
One fourth cup Nonfat dry milk
1 teaspoon Baking soda
One half teaspoon Baking powder
One half teaspoon Salt
2 teaspoon Pumpkin pie spice
One half cup Raisins
2 Egg whites
1 cup Canned solidpack pumpkin
1/3 cup Corn syrup, light or dark
1/3 cup Orange juice

FATFREE CREAM SAUCE
1 cup Nonfat vanilla yogurt
One half cup Confectioners' sugar

Spray 9inch 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 FatFree 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

FATFREE 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 One half cup sauce.

* Source: Karo pamphlet
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip