Fat Free Pumpkin Raisin Cake

1 2/3 c Flour

Non-stick cooking spray 2/3 c Sugar

1/4 c Nonfat dry milk

1 ts Baking soda

1/2 ts Baking powder

2 ts Pumpkin pie spice

1/2 ts Salt

1/2 c Raisins

2 Egg whites

1 c Canned solid-pack pumpkin

1/3 c Corn syrup, light or dark

1/3 c Orange juice

FAT-FREE CREAM SAUCE

1 c Nonfat vanilla yogurt

1/2 c Confectioners' sugar

Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce. Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners' sugar; stir until smooth. Makes about 1/2 cup sauce.