- 10
Ingredients
- 1 (8 oz.) vanilla low-fat yogurt
- 2 tsp. minced crystallized ginger
- 2 eggs
- 3/4 c. sugar
- 1/2 c. cooked mashed pumpkin
- 1 c. sifted cake flour
- 3/4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 c. sifted powdered sugar
- 2 tsp. skim milk
- 1/2 (1 oz.) square semisweet chocolate
- opt. fresh mint sprigs
Preparation
Step 1
Place colander in a 2 qt. glass measuring cup or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 1 hour. Spoon yogurt into a bowl; discard liquid. Stir in crystallized ginger; cover and chill.
Coat a 13x9x2" baking pan with cooking spray. Line with wax paper, allowing wax paper to extend up sides of baking pan; coat wax paper with cooking spray and set aside.
Beat eggs in a large mixing bowl at high speed until thick (about 2 minutes). Gradually add 3/4 c. sugar, beating constantly. Add pumpkin, beating at low speed until blended. Combine flour and next 4 ingredients; stir well. Add flour mixture to pumpkin mixture, beating at low speed until blended. Stir in vanilla and spread evenly in pan.
Bake at 375 degrees for 15 minutes or until cake springs back when touched lightly in center. Immediately lift wax paper and cake from pan, and let cool 10 minutes on a wire rack. Remove wax paper; cool completely on wire rack.
Cut cake crosswise into 3 (9x33/4") pieces. Place 1 piece of cake on a serving platter; spread evenly with half of yogurt mixture. Place another piece of cake over yogurt mixture; spread evenly with remaining yogurt mixture. Place remaining piece of cake over yogurt mixture. Chill 1 hour.
Combine powdered sugar and skim milk; stir well. Let stand 2 minutes; gently spread over top of cake. Place semisweet chocolate in a heavy-duty ziploc bag; seal bag. Submerge bag in boiling water until chocolate melts. Snip a tiny corner off bag; drizzle chocolate over cake. Garnish with fresh mint, if desired.
Each serving=167 calories