Warm gingerbread pumpkin sugar free low fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 c egg beaters2lg egg whites.25 c molasses3 tsp Splenda (6 packets)1c canned pumpkin 1/3 c whole wheat flour2 tsp ground ginger1 1/2 tsp cinnamon1 tsp baking powder1/2 tsp baking soda1/4 tsp allspice or nutmeg1/4 c raisins
Preheat oven to 400f. Coat 9x9 baking dish with cooking spray.
In bowl, mix egg beaters, egg whites, molasses, and Splenda. Stir in rest of ingredients.
Pour into baking dish. Bake 25 minutes or until top is lightly browned and cracked around the edges. Cool on rack for 10 minutes. Good with lite cool whip.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DLVANCE24.
In bowl, mix egg beaters, egg whites, molasses, and Splenda. Stir in rest of ingredients.
Pour into baking dish. Bake 25 minutes or until top is lightly browned and cracked around the edges. Cool on rack for 10 minutes. Good with lite cool whip.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DLVANCE24.
Nutritional Info Amount Per Serving
- Calories: 122.1
- Total Fat: 0.8 g
- Cholesterol: 0.2 mg
- Sodium: 272.3 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.8 g
- Protein: 5.1 g
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