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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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When guests serve this cake, no one ever guesses it's low fat, assures Amanda Denton of Barre, Vermont. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. Ingredients:
1/2 cup egg substitute |
2 cans (8 ounces each) crushed pineapple, undrained |
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 cup packed brown sugar |
1/2 cup nonfat lemon yogurt |
2 teaspoons baking soda |
1 teaspoon vanilla extract |
1/4 teaspoon ground ginger |
1 jar (12-1/4 ounces) fat-free caramel ice cream topping |
1 to 2 tablespoons pineapple juice |
Directions:
1. In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake. Yield: 16 servings.
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