Low-Fat Cheese and Vegetable Omelet (Hl)
INGREDIENTS:
1 c Unbleached flour
1 c Whole-grain wheat flour
2 1/2 ts Ground cinnamon
2 ts Baking soda
1/2 ts Ground nutmeg
1/2 ts Ground cloves
6 Egg whites
1 1/3 c Sugar
1 c Unsweetened applesauce
1/2 c Buttermilk
1 1/2 ts Vanilla extract
8 oz Crushed pineapple in juice;
-undrained
2 c Shredded carrots
2/3 c Walnuts; chopped
1/2 c Raisins
1 3/4 c Low-Fat Cream Cheese
-Frosting
1 c Unbleached flour
1 c Whole-grain wheat flour
2 1/2 ts Ground cinnamon
2 ts Baking soda
1/2 ts Ground nutmeg
1/2 ts Ground cloves
6 Egg whites
1 1/3 c Sugar
1 c Unsweetened applesauce
1/2 c Buttermilk
1 1/2 ts Vanilla extract
8 oz Crushed pineapple in juice;
-undrained
2 c Shredded carrots
2/3 c Walnuts; chopped
1/2 c Raisins
1 3/4 c Low-Fat Cream Cheese
-Frosting
the crushed pineapple, the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until it tests clean. Cool completely on a wire rack. Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on the cooled cake.
NOTES : This delicious carrot cake gets its moistness from applesauce and buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 cups of oil!
EAT-L Digest 23 July 96