FAT-FREE PUMPKIN RAISIN CAKE

DRY INGREDIENTS:
1 2/3 cups flour
2/3 cup sugar
1/4 cup nonfat dry milk
2 tsp. pumpkin pie spices
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup raisins
WET INGREDIENTS:
2 egg whites
1 cup canned solid pack pumpkin
1/3 cup Karo (light or dark)
1/3 cup orange juice
FAT-FREE YOGURT CREAM SAUCE:
1 cup nonfat vanilla yogurt
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F. Spray 9 inch square pan with cooking spray.

In large bowl combine dry ingredients and raisins.

In medium bowl combine remaining ingredients. Add to dry ingredients, stir until smooth. Pour into prepared pan.

Bake in 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

If desired serve with Fat-Free Yogurt Cream Sauce.

FAT-FREE YOGURT CREAM SAUCE:
Line strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours.

Discard drained liquid. Combine thickened yogurt and confectioners' sugar, stir until smooth. Makes 1/2 cup

Makes 16 servings