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    Orange Yogurt Cake with Golden Raisins and Pistachios

    Source of Recipe

    Adapted from Cooking Light 2003

    Orange Yogurt Cake with Golden Raisins and Pistachios
    WW Points
    Yield: 12 servings

    CRUMBS:
    2 tablespoons all-purpose flour
    2 tablespoons brown sugar
    1 tablespoon stick margarine, cut into small pieces and softened
    2 tablespoons chopped pistachios

    CAKE:
    1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
    2 tablespoons orange marmalade
    1-1/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    l/8 teaspoon salt
    1/4 cup granulated sugar
    1/2 cup granulated Splenda
    1/4 cup stick margarine, softened
    2 teaspoons grated orange rind
    1 teaspoon vanilla extract
    Egg substitute equivalent 1 large egg
    3/4 cup fat-free plain yogurt
    3 tablespoons golden raisins
    Cooking spray

    Preheat oven to 350�. To prepare crumbs, combine 2 tablespoons flour and brown sugar in a medium bowl; cut in 1 tablespoon margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pistachios.

    To prepare cake:
    Combine cream cheese and marmalade in a small bowl; set aside. Lightly spoon 1-1/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.

    Combine Splenda and next 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and yogurt alternately to egg mixture, beginning and ending with flour mixture. Stir in raisins.

    Pour batter into a 9-inch round cake pan coated with cooking spray; spread evenly. Spread cream cheese mixture over batter. Sprinkle crumbs over cream cheese mixture.

    Bake at 350� for 50 minutes or until cake is golden brown and starts to pull away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Serve cake warm or at room temperature.

    1 wedge (1/12th of cake) equals: Calories 162 (28% from fat)�Fat 6g (sat 1.1g, mono 1.9g, poly O.5g)�Protein 4g�Carbohydrate 22.8g� Fiber O.7g� Cholesterol 3.2mg�Sodium 163mg ++++ WWP: 4

 

 

 


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