Carrot &
Ginger Pulp Cake
Serves 8
Points per serving: 1 (original points)
100g self raising flour
200g plain low fat yoghurt
3 tbsp sweetener
2 eggs
300g carrot pulp (approx medium carrots)
Ginger pulp (2 inches peeled fresh ginger)
All of juice from ginger and 2 tbsp carrot juice
Mix flour, sugar, eggs, yoghurt and sweetener together until smooth.
100g self raising flour
200g plain low fat yoghurt
3 tbsp sweetener
2 eggs
300g carrot pulp (approx medium carrots)
Ginger pulp (2 inches peeled fresh ginger)
All of juice from ginger and 2 tbsp carrot juice
Mix flour, sugar, eggs, yoghurt and sweetener together until smooth.
Mix in pulp and juice. Spray a cake tin (or use a loaf tin)
with fry lite, and pour the mixture in.
Bake at 160 ºC for 40 minutes. Test with a skewer or knife.
If it comes out with mix on it, bake for another 5 minutes and test again.
Slice into 8 pieces.
If you don't have a juicer, you could probably grate the carrot and ginger. I have also made this with apple pulp and it was gorgeous! Apples are half a point each so if you drink the juice and point it it is still 1 point per slice, otherwise it worked out at 1.5 per slice.
If you don't have a juicer, you could probably grate the carrot and ginger. I have also made this with apple pulp and it was gorgeous! Apples are half a point each so if you drink the juice and point it it is still 1 point per slice, otherwise it worked out at 1.5 per slice.
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