Mascarpone Pumpkin Cheesey Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 6.4 g
  • Cholesterol: 46.4 mg
  • Sodium: 24.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Mascarpone Pumpkin Cheesey Cake calories by ingredient


Introduction

Light and tasy for Thanksgiving or other special occasion. This reduces the fat, cholestrol and sugar from the recipe on She Cooks. Light and tasy for Thanksgiving or other special occasion. This reduces the fat, cholestrol and sugar from the recipe on She Cooks.
Number of Servings: 16

Ingredients

    Separate the eggs. Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar and set aside.

    Melt the butter and soften the Mascarpone cheese in the microwave - 1 minute on high. Beat in the egg yolks one at a time and stir in the brandy and milk. Then stir in the pumpkin, cake flour and pumpkin pie spice.

    Gently fold in the egg white mixture until throughly blended.

Directions

Bake in a 9 inch, greased (I used Pam Spray) springform pan. Line with parchment paper for easy removal of the cake. Bake at 325 degrees for 60 minutes. Let cool on rack and then remove from pan. Top with whipped topping or a sprinkle of powder sugar.

Number of Servings: 16

Recipe submitted by SparkPeople user MAIZEY.

Member Ratings For This Recipe


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    No ingrediant list, just instructions. how much do we use? - 1/25/11

    Reply from MAIZEY (1/26/11)
    Sorry - not sure what happened - the amounts per serving appear in the calorie calculations - but I must have made an incorrect choice when trying to post the recipe!