| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Non-stick cooking spray |
| 1 2/3 Tasse | flour |
| 2/3 Tasse | sugar |
| 1/4 Tasse | milk dried, nonfat |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | Pumpkin pie spice |
| 1/2 Tasse | raisins |
| 2 | egg whites |
| 1 Tasse | Canned solid-pack pumpkin |
| 1/3 Tasse | Corn syrup, light or dark |
| 1/3 Tasse | orange juice |
| 1 Tasse | Nonfat vanilla yogurt |
| 1/2 Tasse | 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.
|
|
Anmerkungen zum Rezept:
keine |
