CARROT WALNUT CAKE

1 1/2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Egg White
1/2 Cup plus 2 Tablespoons Sugar
3/4 Cup Fat Free Plain Yogurt 2 Tablespoons Applesauce
1 Ounce Walnuts
2 Cups Carrot, grated
6 Tablespoons Fat Free Whipped Cream Cheese
1 Tablespoon Confectioners Sugar
2 Teaspoons Lemon Juice

Preheat oven to 375°. Lightly spray 8 inch round cake pan with non-stick cooking spray. In medium bowl combine flour, baking powder and baking soda. Set aside. In another bowl beat egg white and sugar until light. Beat in the yogurt. Make a well in the dry ingredients and pour eggs mixture in and add the applesauce. Measure about 1 teaspoon chopped walnuts and set aside. Add the grated carrots and remaining walnuts into the batter and stir to combine. Spread evenly in to cake pan. Bake for 30 to 35 minutes. Let cool and remove from pan. In a small bowl, beat the whipped cream cheese, confectioner's sugar and lemon juice together. Spread over the cooled cake. Sprinkle with the remaining walnuts. Good dessert fat low recipe.

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Peppermint Meringues

2 large egg whites, room temp
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candies, crushed

Arrange oven racks to divide oven in thirds.
Heat to 225 deg f. Line two cookie sheets with foil.
In a large bowl, beat egg whites, salt and cream of tartar
until peaks appear.
Gradually add sugar and beat at medium speed for 5 to 6 minutes.
Drop by teaspoonfuls onto cookie sheets.
Sprinkle with crushed candy. Bake 1 1/2 hours.
Meringues should look dry and white. Turn off oven.
Keep door ajar and let meringues cool.
Loosen from foil with metal spatula.
Store loosely covered in a dry place.
Makes about 48 meringues each

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CARAMEL PECAN BARS (Dessert Fat Low Recipe)

1/3 Cup Packed Brown Sugar
1/4 Cup Butter, softened
1 Teaspoon Vanilla Extract
3/4 Cup Flour
Cooking Spray 2 Tablespoons Fat Free Milk
40 Small Soft Caramel Candies
1 Teaspoon Vanilla Extract
1/4 Cup Finely Chopped Pecans

Preheat oven to 375°. Beat the first 3 ingredients with a mixer until blended. Spoon flour into a measuring cup, and level. Add to sugar mixture and stir until blended. Press onto an 8-inch square-baking sheet. Coated with cooking spray. Bake for 15 minutes. Meanwhile, combine milk, and caramel candies in a saucepan. Place on low heat and cook until candies melt. Stir to soften. Add the vanilla. Remove from heat. Remove crust from oven, pour caramel mixture on top. Sprinkle with pecans. Bake for another 15 minutes.

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