Pineapple Carrot Breakfast Cake Recipe

1/2 cup
1/3 cup
2 Tb
1/3 cup
1 cup
1/2 cup
1 Tb
1 1/2 tsp
1 can (8oz)
1 cup
1/2 cup
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Cholesterol-free egg product
Firmly packed light brown sugar
Butter or margarine, melted
Vanilla lowfat yogurt
Flour
Cream of Wheat cereal, uncooked
Baking powder
Ground cinnamon
Crushed pineapple, drained
Shredded carrots
Raisins |
|
Oven Temp ~ 350°
Baking Time ~ 25 Min. Pan Type ~ 8 inch square pan |
PREHEAT oven, spray pan with vegetable spray.
Beat egg product, brown sugar and butter in large
bowl with electric mixer on medium speed until well blended. Add yogurt; mix
well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the
flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix
well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
POUR into prepared pan.
BAKE until toothpick inserted in center comes out clean. Cool completely in
pan on wire rack. Cut into nine squares to serve.