PART ONE <span style="font-size: medium"><strong><br>
Makes 15 servings
1 cup white flour
1 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon Baking powder
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1/3 cup chopped Walnuts
1/4 cup prune puree
1/4 cup Canola Oil
1 teaspoon Vanilla extract
3/4 cup Buttermilk
1 1/2 cups of granulated Splenda
1 cup crushed Pineapple in its own juice
1 1/2 cups of shredded raw carrots
8 ounce tub of light cream cheese
4 ounces fat-free cream cheese
8 ounce container of Cool Whip
1/4 cup granulated Splenda
Pre-heat oven to 350 degrees.
Coat 9 x 12 inch baking pan with non-stick coating.
Shred raw carrots, set aside.
In a medium bowl, combine the flours, baking soda, baking powder, spices,
and chopped nuts. Stir to blend.
In a large bowl, place prune puree, oil, vanilla, eggs, and egg-whites.
Whisk or beat together.
Add buttermilk and Splenda. Whisk or beat together.
Stir in the pineapple, including juice, and carrots.
Add the flour mixture. Stir to form batter.
Transfer the batter into prepared pan.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick
inserted in center of cake comes out clean.
Let cake cool in pan.
Soften block of fat-free cream cheese to room temperature.
After cake has cooled,
in small mixing bowl, beat both cream cheeses together with an electric mixer
until smooth. Add 1/4 cup Splenda and beat for one minute longer.
On slow speed, beat in the whipped topping (cool whip)
and mix frosting briefly until smooth.
Frost cooled cake.
Refrigerate frosted cake.
1/15 = 1 serving.
Carbs: 24.7 grams
Protein: 7.6 grams
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