1 1/2 c Cake flour (I used bread
-flour)
1 c Sugar (I used 1/3 cup white
-sugar and 1/3 cup brown
-sugar)
1 ts Baking soda
1 1/2 ts Cinnamon
1 ts Grated lemon peel
1 1/2 c Plain nonfat yogurt
1 tb Arrowroot dissolved in:
1/4 c Skim milk (I used cornstarch
-in water)
1 lg Pear; peeled, cored,
-chopped
1 ts Vanilla extract
1 ts Maple extract
Date: Fri, 1 Mar 1996 10:31:42 -0700
From: bwatson@cisco.com (Bethann Watson)
I tried this cake recipe from Sarah Schlesinger’s cookbook, “500 Fat-Free
Recipes,” and loved it. As usual, I couldn’t leave well enough alone, so I
changed the recipe slightly. BTW, I love this cookbook. It is filled with
simple, delicious, fatfree recipes.
The first thing I do with almost every recipe is to cut the sugar by
one-third. You can’t taste the difference and you save a lot of calories.
Also, if a small amount of skim milk is called for in the recipe, I usually
replace it with water. This cake is only about an inch thick, so it is sort
of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!
Preheat oven to 350 degrees F. Use a 9 x 13-inch pan lightly coated with
nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large
mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mixture,
pear, vanilla extrach, and maple extract until well combined. Transfer cake
batter to baking pan. Bake at 35 minutes or until a wooden pick inserted in
the center of the cake comes out clean. Cut into 12 pieces.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
12 Servings