4 c Grated carrots
2 c Sugar
1 cn Crushed pineapple; (8 oz)
1 c Prune puree; * see note
4 lg Egg whites
2 ts Vanilla
2 c Flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3/4 c Shredded coconut meat
Preheat oven to 375F. Coat a 9×13-inch baking pan with nonstick cooking
spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes,
egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients
except coconut; mix completely. Gently stir in coconut. Spread batter in
prepared pan; bake about 45 minutes until pick inserted in center comes out
clean. Cool on rack. Cut into squares to serve.
* can substitute jarred baby food prunes (about 4 2 1/2 oz jars)
NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from
fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g
Yields
12 servings