Microwave Pumpkin "Cake"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the cake:- 1/2 cup pumpkin (canned)- 1/4 cup liquid egg replacer- 1/2 packet sweetener- 1 T vanilla creamer (I used Silk)- 1/4 cup cranberries, whole- cinnamon to taste- optional (not included in calorie count): 1 T maple syrupFor the "icing":- 1/2 cup plain yogurt, nonfat- 1 packet sweetener- 1-2 T maple syrup (I used Walden Farms' calorie-free pancake syrup)Other:- 1 T crumbled pecans
Spray a wide, low bowl with cooking spray. Mix all of the cake ingredients together in the bowl, stirring until combined. Top with an extra sprinkle of cinnamon if desired. Microwave 3-4 minutes, or until the cake is spongy and more firm.
In a separate bowl, mix all of the "icing' ingredients. Spread on top of the cooked cake, and sprinkle with pecans.
Number of Servings: 1
Recipe submitted by SparkPeople user NIGHTPOET00.
In a separate bowl, mix all of the "icing' ingredients. Spread on top of the cooked cake, and sprinkle with pecans.
Number of Servings: 1
Recipe submitted by SparkPeople user NIGHTPOET00.
Nutritional Info Amount Per Serving
- Calories: 323.5
- Total Fat: 13.1 g
- Cholesterol: 3.1 mg
- Sodium: 232.6 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 10.7 g
- Protein: 17.3 g
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