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Low Fat Orange Pudding Cake
1 package 1-layer-size yellow or white cake mix
2 egg whites or 1 whole egg
3/4 cup frozen orange juice concentrate, thawed
1/3 cup raisins
1/4 cup packed brown sugar
2 tablespoons margarine or butter
3 cups vanilla low-fat or light ice cream or vanilla frozen yogurt
Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water. Stir in raisins; set aside.
For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. Bring to boiling. Pour syrup into a 2-quart square baking dish. Immediately drop cake batter by tablespoonsful onto the hot syrup.
Bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. Serve warm cake with ice cream or yogurt.
Makes 8 servings.
Calories...308...Fat...8 g...Carbs...57 g...Sodium...Fiber...0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
