2 c. flour
1/2 c. sugar
1/4 c. Pillsbury sprinkle sweet (low cal-sugar)
2/3 c. unsweetened cocoa
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 c. egg substitutes or whites
1/2 c. low cal butter, melted
1 tsp. vanilla
1 1/2 c. nonfat plain yogurt
1 (6 oz.) jar baby food carrots
1 lg. grated carrot
1 sm. zucchini, peeled and grated OR 1 sm. apple, peeled and grated

Pam a 13x9x2 or cake pans. Combine dry ingredients in medium bowl. In large bowl, mix eggs, butter and vanilla. Add yogurt in 4 additions alternately with flour mixture, just until blended, gently. Fold in carrots and zucchini or apples.

Bake at 350 degrees for 45 minutes.

Serves 16

Ex: 1 bread, 1 fat and vegetables

Optional: Frost with a handful of chocolate chips before baking. Ad 1/4 cup equals 200 calories or 12/slice.