- 10
Ingredients
- 1 (8 oz) vanilla lowfat yogurt
- 2 t. minced crystallized ginger
- 2 eggs
- 3/4 cup sugar
- 1/2 cup cooked mashed pumpkin
- 1 cup sifted cake flour
- 3/4 t B.P.
- 1 t. cinnamon
- 1/2 t. ground ginger
- 1/4 t. salt
- 1 t. vanilla
- 1/2 cup sifted powdered sugar
- 2 t. skimed milk
- 1/2 (1 oz) square semisweet chocolate
Preparation
Step 1
Place colander in 2 quart medium bowl. Line colander with 4 layers of cheescloth allowing cloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 1 hour. Spoon yogurt into bowl; discard kiquid. Stir in crystallized ginger; cover and chill.
Coat 13 X 9 with Pam. Line with wax paper, allowing paper to extend up sides of pan; coat paper with Pam, set aside.
Beat eggs, in large bowl on high speed until thick (about 2 minutes). Gradually add 3/4 cup sugar, beating constantly. Add pumpkin, beating on low until blended. Combine flour and next 4 ingredients; stir well. Add flour mixture, beating on low until blended. Stir in vanilla, spread evenly in pan.
Bake 375* for 15 minutes or until cake springs back when touched lightly. Immediately lift wax paper and cake from pan. Cool 10 minutes on wire rack. Remove paper; cool completely.
Cut cake crosswise into 3 pcs. (9X3/4"). Place 1 pc. on serving platter; spread evenly with half of yogurt. Repeat ending with cake. Chill 1 hour.
Combine powdered sugar and milk; stir well. Let stand 2 minutes; gently spread over top. Melt chocolate and drizzle over cake.
167 cal, 1.9g fat, 111mg sod