Recipe Rating:
Prep Time: 20 min
Total Time: 45 min
Makes: 9 servings, one square each
1/2 cup cholesterol-free egg product
1/3 cup firmly packed light brown sugar
2 Tbsp. butter or margarine, melted
1/3 cup vanilla low-fat yogurt
1 cup flour
1/2 cup CREAM OF WHEAT Cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1 Tbsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon
1 can (8 oz.) crushed pineapple, drained
1 cup shredded carrots
1/2 cup raisins
PREHEAT oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
POUR into greased 8-inch square baking pan.
BAKE 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.
azz It Up
For a quick-and-easy frosting, beat 4 oz. (1/2 of 8-oz. pkg.) softened PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and 1 cup powdered sugar in small bowl with electric mixer on medium speed until well blended. Spread over cooled cake. Sprinkle with 2 Tbsp. chopped PLANTERS Pecans.
Substitute
Substitute dried cranberries for the raisins.
Nutrition Bonus:
Enjoy! This moist cake is made with carrots, which are rich in vitamin A, and CREAM OF WHEAT Cereal, a good source of iron.
Diet Exchange:
2 Starch,1/2 Fruit,1/2 Fat
Nutrition (per serving)
Calories 200
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 220mg
Carbohydrate 38g
Dietary fiber 2g
Sugars 17g
Protein 5g
Vitamin A 80%DV
Vitamin C 4%DV
Calcium 15%DV
Iron 25%DV
