Title: Parsnip Cake
Categories: Desserts
Yield: 9 Servings

1 c All-purpose flour
2/3 c Sugar
1 ts Baking soda
1 ds Salt
1/4 c Plain nonfat yogurt
3 tb Vegetable oil
1 ts Grated orange rind
1/2 ts Vanilla extract
2 Egg whites
1 c Shredded parsnip
Vegetable cooking spray
4 oz Neufchatel cheese, softened
3/4 c Sifted powdered sugar
1/4 ts Vanilla extract
Orange rind strips
-(optional)

Combine first 4 ingredients in a bowl; make a well in center of mixture.

Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in
parsnip. Add to dry ingredients, stirring just until moistened.

Spread batter evenly into an 8-inch round cakepan coated with cooking
spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted
in center comes out clean. Let cool 10 minutes; remove from pan. Let cool
completely on a wire rack.

Combine cheese and next 2 ingredients; beat at medium speed of a mixer
until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1
slice).

Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g
Carbohydrate; 10mg Cholesterol; 239mg Sodium

Serving Ideas : Garnish with orange rind, if desired.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.