Surprise Pudding Cake

Preheat oven to 350 degrees

1 1/2 cups of spelt flour (or regular flour)

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Combine these dry ingredients in a bowl

1 egg

1 eggwhite

1/4 cup vegetable oil

1/4 cup xylitol plus 2 Tbsp Agave nectar - or equivalent sweetener)

1/3 cup powered soy milk - or dry milk

1/2 cup Soyco Rice cream cheese or plain yogurt

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 teaspoon butterscotch or butternut flavor

2 cups eggplant, peeled, cut into 1/2 inch cubes

In blender or food processor combine these liquid ingredients and blend until smooth. 

Stir eggplant mixture into dry ingredients. 

Mix until moistened.

1/2 cup raisins or dates if desired

Add raisins or dates and stir

Place batter in a 6x10 or 9x9 baking pan sprayed with nonstick cooking spray.

Bake 25-30 minutes, until firm and golden. Cool on rack

Each serving provides:

253 calories (if sugar is used)

6 g Protein

8 g Fat

39 g Carbohydrate

Modified from Recipe on page 385 of More Lean and Luscious by Bobbie Hinman and Millie Snyder