PINEAPPLE-CARROT SNACKING CAKE

Pineapple-Carrot Snacking Cake image

low-fat yogurt, wheat cereal, crushed pineapple, carrots, raisins and cinnamon add great texture and flavor to this easy-to-make snack cake.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 9 servings, one square each.

Number Of Ingredients 11

Ingredients

1/2 cup cholesterol-free egg product
1/3 cup firmly packed light brown sugar
2 Tbsp. butter or margarine, melted
1/3 cup vanilla low-fat yogurt
1 cup flour
1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1 Tbsp. baking powder
1-1/2 tsp. ground cinnamon
1 can (8 oz.) crushed pineapple, drained
1 cup shredded carrots
1/2 cup raisins

Steps:

Preheat oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
Pour into greased 8-inch square baking pan.
Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.

Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g