I tried a recipe from my Weight Watchers meeting this weekend and it was
quite good. This recipe makes one very large serving (would easily serve
two people). I liked it while the loaf was still warm (out of the oven
about 20 minutes) because it has a pudding-like texture. The loaf collapses
a bit after you pull it out of the oven because there is so little flour in
it.
Enjoy!
Bethann
Pumpkin Loaf with Ricotta Frosting
From: Weight Watchers
Servings: 1
1/2 cup canned pumpkin
2 Tbsp. water
1/2 tsp. vanilla
1/4 cup liquid egg substitute
1/3 cup powdered nonfat milk
8 tsp. brown sugar
3 Tbsp. flour
1/2 tsp. baking soda
1 tsp. pumpkin pie spice
-or-
1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. each cloves and allspice
Combine pumpkin, water, vanilla, egg substitute, and powdered milk. Combine
flour, baking soda, and spices; stir into pumpkin mixture. Pour into a
sprayed mini loaf pan. Bake at 350F for 30-35 minutes. Remove from oven and
cool in pan for 10 minutes; invert loaf on a rack to continue cooling. When
ready to serve pour frosting over the loaf.
Ricotta Frosting
1/4 cup fatfree ricotta cheese
1/4 cup crushed pineapple
2 tsp. sugar or other sweetener
1/8 tsp. vanilla
Mix well and serve over pumpkin loaf.
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Bethann D. Watson ~ Technical Editor ~ Cisco Systems, Inc.
If you can dream it, you can do it. Always remember that this whole
thing was started by a mouse. -Walt Disney
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