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    Cake: 3 pt. Lowfat Carrot Cake


    Source of Recipe


    from weight watcher meeting, shared by Lynda

    List of Ingredients




    6 large egg whites
    1 1/3 cups sugar
    1 cup applesauce
    1/2 cup skim milk
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
    1 tablespoon ground cinnamon
    2 teaspoons baking soda
    1 cup whole wheat flour
    1 cup all-purpose flour
    1 can crushed pineapple in juice -- (8 ounce)
    2 cups shredded carrots
    1/2 cup chopped walnuts -- or pecans
    1/2 cup raisins

    Recipe



    In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

    Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan. Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 - 40 minutes. It is done when toothpick inserted in center comes out clean.

    Serves 18

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    Per Serving (excluding unknown items): 174 Calories; 2 g Fat (11.4% calories from fat); 4 g Protein; 36 g Carbohydrate; 2 g Dietary Fiber; trace Cholesterol; 168 mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

    NOTES : Dried Cranberries or Cherries may be substituted for the raisins if desired

 

 

 

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