Breakfast

Pineapple Carrot Buckwheat Cake is for Breakfast.

Pineapple Carrot Buckwheat Cake takes 15 minutes to prepare.

Pineapple Carrot Buckwheat Cake takes 20 minutes to cook.

Pineapple Carrot Buckwheat Cake makes 9 servings.

The ingredients for Pineapple Carrot Buckwheat Cake are:

½ cup Eggbeaters or egg whites
¼ cup lightly packed brown sugar
2 Tb canola oil
1/3 cup vanilla non-fat yogurt
1 cup buckwheat flour
½ cup Cream of Wheat cereal, uncooked
1 Tb baking powder
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
1 can (8oz) crushed pineapple, drained
1 cup shredded carrots

Here is how you make Pineapple Carrot Buckwheat Cake:

Preheat oven to 350F, spray 8” pan with vegetable spray.Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.Combine flour, dry cereal, baking powder and cinnamon.Add half of the flour mixture to yogurt mixture; beat until well blended.Add pineapple; mix well.Add remaining flour mixture, the carrots and raisins; beat until well blended.Pour into prepared pan.Bake 25 min. Cool completely in pan on wire rackNumber of Servings: 9Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Pineapple Carrot Buckwheat Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 167.2

• Total Fat: 4.0 g
• Cholesterol: 0.1 mg
• Sodium: 41.0 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 2.7 g
• Protein: 5.1 g

The dietary needs meet for Pineapple Carrot Buckwheat Cake is Low Fat