We hope you enjoy these Healthy Recipes modified to be lower in fat and sugar, but with all the satisfying flavor of the originals dishes. Recipes are provided by St. Anthony dietitian Marilyn Dougherty, RD/LD except as noted. Questions or comments? Send us an email or call 405.272.5407.

Wholesome Carrot Cake
Recipe adapted by Marilyn Dougherty, RD/LD
St. Anthony North SCORE

1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup canola oil
3/4 cup egg substitute
1 cup nonfat yogurt
1 cup whole wheat flour
1/2 cup white flour
1 tsp baking soda
2 tsp cinnamon
2 tsp salt
2 tsp baking powder
3 cups shredded carrots
1/2 cup oatmeal
1/2 cup raisins

Glaze:
1 Tb cornstarch
1/4 cup sugar
1/4 cup orange juice
1/4 cup lemon juice
1 1/2 tsp grated orange rind

Combine sugar, oil, egg substitute, and yogurt in large mixing bowl. Sift together dry ingredients and stir into liquid mixture. Add carrots, oatmeal, and raisins, mix well. Pour into lightly oiled 10 inch tube pan. Bake at 350 degrees for 70-75 minutes. Mix glaze ingredients - cornstarch and sugar in saucepan and gradually add juices. Add orange rind. Cook over low heart stirring constantly. Let thicken. Cool and spread over cake.

15 Servings: 186 calories, 30 gm carbohydrated, 6 gm fat 2 gm fiber.