Source:  Cook Once, Eat For A Week
by Jyl Steinback, America's Healthiest Mom 

 

Serves:  12

 

2 cups all purpose flour	½ cup granulated sugar
1 tsp. baking soda	½ cup packed brown sugar
½ tsp. baking powder	8 oz. can crushed pineapple
1½ tsp. ground cinnamon	in juice, undrained
½ tsp. ground ginger	¾ cup shredded carrots
¼ cup egg substitute	¼ cup flaked coconut
3 large egg whites	½ cup raisins
¾ tsp. vanilla extract	¼ cup slivered almonds

 

Preheat over to 350°F. Spray 9 X 13 inch baking dish with cooking spray. Combine flour, baking soda, baking powder, cinnamon and ginger in medium bowl; mix well. Combine egg substitute, egg whites, vanilla extract and sugars in large bowl; beat with electric mixer until creamy and smooth. Stir in crushed pineapple, carrots and coconut; mix well. Gradually add flour mixture, mixing just until ingredients are moistened. Do not overmix. Fold in raisins and almonds. Spread batter in prepared baking dish; bake 25 to 30 minutes before cutting into squares. Serve immediately, store in refrigerator up to 1 week or cut in squares and freeze. Thaw and eat at room temperature or heat in microwave 10 to 15 seconds, just until warm.

Nutrition per Serving		Exchanges	Carb Choices
Calories	202	3 other carbs	3
Fat	2.2 g	½ fat
Carbohydrates	43 g
Protein	4 g
Cholesterol	0 mg
Dietary Fiber	2 g
Sodium	110 mg