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| 1/4 | cup | light cream | at room temperature |
| 2 | tablespoons | sugar | granulated |
| 3 | tablespoons | liquid egg substitute | |
| 1 | cup | brown sugar | packed |
| 2 | each | egg whites | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1 | cup | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 3/4 | teaspoon | cinnamon | |
| 1/4 | teaspoon | ginger | ground |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | cloves | ground |
| 3/4 | cup | pumpkin (canned) | |
| 1/2 | cup | prune puree |
Heat oven to 350 degrees.
Coat 8-inch square baking dish or pan with vegetable cooking spray.
In small bowl beat cream cheese with granulated sugar until smooth.
Gradually beat in egg substitute, mixing until smooth.
In another bowl combine brown sugar, prune puree, egg whites and vanilla; beat until well blended.
Combine flour, baking powder, cinnamon, ginger, salt and cloves; stir into prune mixture to blend thoroughly.
Beat in pumpkin. Spread batter in baking dish.
Drop heaping tablespoonsful of cr eam cheese mixture over batter.
Using small knife, gently swirl cream cheese mixture into batter.
Bake in center of oven 25 to 30 minutes until pick inserted into center comes out clean.
Serve warm (not hot) with nonfat vanilla ice cream or frozen yogurt, if desired.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 83mg | 3% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 4.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 65% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pink peppercorns are not peppercorns. Common black pepper comes from black peppercorns, which along with green and white peppercorns, are all...
These cookies are AMAZING! They just melt in your mouth! Thnx for the recipe! Everyone loves them!
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