MMMMM---------------------------ICING-------------------------------- 6 oz Light cream cheese; softened 1 tb Light margarine; softened 1 1/2 c Confectioners sugar 1 ts Orange rind; grated 1/2 ts Vanilla extract Cake:Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla. Beat at medium speed until well blended. Pour the batter into a greased 13 x 9 pan. Bake at 350F for 25-35 minutes, until a pick inserted in the center comes out clean. Cook cake in the pan completely. Spread icing over cooled cake. Icing: Combine cream cheese & margarine. Gradually add the powdered sugar, mixing until smooth. Add the orange rind & vanilla. Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210 mg sodium, 33.2 g carb Notes: The original recipe used regular buttermilk. I only buy the lowfat so thats what I use in the cake. Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g Protein; 33g Carbohydrate; 16mg Cholesterol; 197mg Sodium NOTES : 4 WW points Recipe by: Trim & Terrific American Recipes by Holly Clegg Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 18 servings|
|Calories from Fat: 27 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.4mg||4 %|
|Sodium 187.9mg||6 %|
|Potassium 89.7mg||2 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.9g|
|Protein 4.9g||7 %|
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Calories per serving: 110
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