Golden Lemon Cake

Note from Cheri: This recipe is from a unique book called Vegetable Desserts -- Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer and Jeannette L. Miller, R.D. This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies! This recipe, for instance, uses summer squash. It can be made in a regular pan or a Bundt or tube pan. Marilyn Helton, of our Diabetic Dining on Fabulous Foods column, hasprovided the nutritional breakdowns and adapted the recipe so diabetics can plan fabulous treat into their menus.

nonstick vegetable cooking spray 1 (18 oz) pkg lemon cake mix 1/3 C vegetable oil 2 eggs 2 C unpeeled yellow squash, grated 3/4 C unsweetened, crushed pineapple, well drained 1/2 C sliced almonds

Makes 16 Servings Preheat oven to 325°F. Spray a 9x13" pan with cooking spray and set aside. You can also use a 12 cup Bundt or tube pan. In a large mixing bowl, beat together the cake mix, oil, and eggs at low speed until moistened. Continue beating at medium speed for 2 minutes. Fold in squash, pineapple, and almonds, thoroughly blending all ingredients. Pour batter into prepared pan and bake for 45 to 55 minutes for the 9 x 13" pan or 60 to 70 minutes for the Bundt pan. Cake is done when a cake tester comes out clean. Per Serving: 215 Cal 10g Total Fat 31g Carb 2g Dietary Fiber 3g Protein 34mg Cholesterol 220mg Sodium Exchanges: 2 Bread/Starch 2 Fats