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Fat-Free Pumpkin Raisin Cake

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Cake Low-fat/cal


  • 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
  • 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