Serves 18 (As an occasional snack)
Cooking spray and Baking Paper
115g (3/4 cup) Plain Flour
40g (1/4 cup) Wholemeal Plain Flour
115g (1/2 cup) Caster Sugar or equivalent
granulated sugar substitute
1 1/2 teaspoons Mixed Spice
130g (1 cup) finely grated Carrot
3 Eggwhites (from 50g eggs), lightly whisked
60g 50% fat-reduced spread, melted and cooled
60ml (1/4 cup) skim milk
80g (2/3 cup) chopped walnuts or pecans, toasted
125g Extra-Light Cream Cheese
130g (1/2 cup) Low-Fat Vanilla Yoghurt
Preheat oven to 160C (fan-forced).
Spray an 18cm x 28cm (base measurement) rectangular slab pan with cooking spray. Â Line base and sides with baking paper, allowing the paper to overhand the sides. Â Set aside.
Put the flours, sugar, mixed spice and baking powder in a medium bowl. Â Stir well.
Stir in the carrot, eggwhites, spread, milk and half of the nuts.
Mix until well combined. Â Spoon into the pan and spread out evenly.
Bake for 15-18 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 10 minutes to cool.
Transfer to a wire rack to cool completely.
Using electric beaters, beat the cream cheese in a small bowl until smooth.
Gradually beat in the yoghurt on a low speed.
Spread frosting evenly over the slice and sprinkle with the remaining nuts.
Cut into pieces to serve.
Source: Â Diabetic Living Magazine