Recipe - Parsnip Cake

1 cup Allpurpose flour
2/3 cup Sugar
1 teaspoon Baking soda
1 ds Salt
One fourth cup Plain nonfat yogurt
3 tablespoon Vegetable oil
1 teaspoon Grated orange rind
One half teaspoon Vanilla extract
2 Egg whites
1 cup Shredded parsnip
Vegetable cooking spray
4 ounce Neufchatel cheese, softened
Three fourths cup Sifted powdered sugar
One fourth teaspoon Vanilla extract
Orange rind strips
(optional)

Combine first 4 ingredients in a bowl; make a well in center of mixture.

Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in
parsnip. Add to dry ingredients, stirring just until moistened.

Spread batter evenly into an 8inch round cakepan coated with cooking
spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted
in center comes out clean. Let cool 10 minutes; remove from pan. Let cool
completely on a wire rack.

Combine cheese and next 2 ingredients; beat at medium speed of a mixer
until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1
slice).

Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g
Carbohydrate; 10mg Cholesterol; 239mg Sodium

Serving Ideas : Garnish with orange rind, if desired.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MCRecipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.