1/2 c Packed brown sugar* 1/2 t Cinnamon
2 ea Tb sugar** 1/2 t Ginger
1/4 c Liquid Butter Buds or 1/4 t Nutmeg
-Promise Ultra fatfree 1/4 t Ground cloves
-margarine 1/4 t Lite salt, optional
1/2 ea Orange, grated peel of (2ts) **VANILLA SAUCE**
3/4 c Egg Beaters 3 c Skim milk
1 cn (16oz) solid pack pumpkin 1/2 c Egg Beaters
1/4 c Water 1 c Sugar***
1/4 c Light corn syrup 2 t Vanilla
2 ea Tb molasses 1 ds Nutmeg
1 1/4 c Cake flour or flour 3 ea Tb flour or cornstarch
1/2 t Baking powder -(3-4ts)
1 t Baking soda 2 t Liquid butter buds
*Or 1/4 cup brown sugar and 1 teaspoon Sweet ‘n Low brown **OR 1
tablespoon sugar and 1 1/2 packets S&L ***Or 1/2 cup sugar and 6
packets S&L Place rack in center of oven. Preheat oven to 350F. Spray
a 9 1/2 x 13″ baking dish with Pam. Cream sugars, Butter buds and Egg
Beaters until smooth. Beat about 2 minutes. Mix in pumpkin, grated
orange peell, water, corn syrup and molasses on medium speed until
smooth. Sift together flour, baking soda, baking powder, lite salt,
cinnamon, ginger, nutmeg and cloves. Add gradually to the batter
blending well with hand mixer. Transfer batter to prepared pan. Bake
30 minutes or until toothpick inserted in center comes out clean. Do
not overbake. Let cool on rack at least 15 minutes. Serve with warm
vanilla sauce. Vanilla Sauce: Boil milk and beat in sugar, flour, and
Egg Beaters that have been mixed together. Simmer, stirring
constantly, until it thickens. Remove from heat and stir in vanilla
and liquid Butter Buds. Stir in a dash of nutmeg. Per sugar serving
with sauce: 94 cal., 0.5g fat (5%), 0mg chol., 0.4g fiber, 3g pro.,
20g carb., 63mg sod. Per S&L serving: 75 cal., 15g carb. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Yields
32 servings