CARROT CAKE
7-8 Servings
Ingredients
Cream cheese
- 250g fat-free cream cheese
- 14 sticks Equal Gold Sweetener
- 1 tsp vanilla extract
- Pinch of salt
Carrot cake
- 150g shredded carrots
- 1 egg
- 60g all-purpose flour
- 14 sticks Equal Gold Sweetener
- 35g canola oil
- 35g milk
- ½ tsp baking soda
- ¼ ground cinnamon
Preparation
- Combine yogurt, banana, Equal Classic Zero Calorie Sweetener and lemon juice in blender container; cover. Blend until smooth. Add half of the frozen fruit. Blend until smooth. Repeat with remaining fruit.
- Serve immediately in tall glasses, garnished with a whole strawberry, if desired.
Serves 5.
Nutrition Information
7-8 Servings
Calories 160 kcal / 1 serving
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