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Vegetable - Carrot Pudding

Source of Recipe

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List of Ingredients

2 lbs. cooked, mashed carrots
1/2 c. sugar substitute
1 1/2 tbsp. melted I Can't Believe It's Not Butter Light
1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. raisins
1/2 c. shredded fat free Cheddar cheese, (2oz.)
4 egg whites, beaten to stiff peaks
1/4 c. sliced almonds, optional


Recipe

Preheat oven to 475. Coat an 8x8x2" square baking pan with cooking spray.
Stir togehter the flour, baking powder, cinnamon and salt. Set aside.
Mix the carrots, sugar substitute, and butter light together in a medium bowl.
Blend in the flour mixture.
Stir in the raisins and cheese.
Then fold the beaten egg whites in.
Spoon into the baking pan and sprinkle with almonds, if desired.
Bake for 10 minutes.
Then reduce oven temperature to 350 for 50 - 60 minutes, until browned and set.
Cut into 8 squares.

Nutritional info per serving:
Calories: 191, Fat: 2.5g, Chol: 1.3g, Sod: 339mg, Prot: 6.3g, Carb: 37.9g
Diabetic exchanges: 1-1/2 Vegetable, 1/2 Fruit, 1/2 Fat