Marbled Pumpkin Cheesecake Squares Recipe
Servings: 9
Ingredients
- 1/4 c. Light cream cheese, at room temperature
- 2 Tbsp. Granulated sugar
- 3 Tbsp. Egg substitute
- 1 c. Packed brown sugar
- 1/2 c. Prune puree (recipe follows)
- 2 x Egg whites
- 1 1/2 tsp Vanilla
- 1 c. All-purpose flour
- 1 tsp Baking pwdr
- 3/4 tsp Cinnamon
- 1/4 tsp Grnd ginger
- 1/4 tsp Salt
- 1/8 tsp Grnd cloves
- 3/4 c. Canned pumpkin
Directions
- Heat oven to 350 degrees. Coat 8-inch square baking dish or possibly pan with vegetable cooking spray. In small bowl beat cream cheese with granulated sugar till smooth. Gradually beat in egg substitute, mixing till smooth.
- In another bowl combine brown sugar,
- prune puree, egg whites and vanilla; beat till well blended. Combine flour, baking pwdr, cinnamon, ginger, salt and cloves; stir into prune mix to blend thoroughly. Beat in pumpkin. Spread batter in baking dish.
- Drop heaping tablespoonsful of cr
- eam cheese mix over batter. Using small knife, gently swirl cream cheese mix into batter. Bake in center of oven 25 to 30 min till pick inserted into center comes out clean. Serve hot (not warm) with nonfat vanilla ice cream or possibly frzn yogur
- t, if you like.
- Makes 9 (3-inch) squares
- NOTES : Light sweet great for dessert or possibly a snack
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 9 servings | |
| Calories 218 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 256mg | 11% |
| Potassium 244mg | 7% |
| Total Carbs 49.12g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 33.4g | 22% |
| Protein 3.05g | 5% |
