1/4 c Light cream cheese; at room
-temperature
2 tb Granulated sugar
3 tb Egg substitute
1 c Packed brown sugar
1/2 c Prune puree (recipe follows)
2 Egg whites
1 1/2 ts Vanilla
1 c All-purpose flour
1 ts Baking powder
3/4 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Salt
1/8 ts Ground cloves
3/4 c Canned pumpkin
Heat oven to 350 degrees. Coat 8-inch square baking dish or pan with
vegetable cooking spray. In small bowl beat cream cheese with granulated
sugar until smooth. Gradually beat in egg substitute, mixing until smooth.
In another bowl combine brown sugar,
prune puree, egg whites and vanilla; beat until well blended. Combine
flour, baking powder, cinnamon, ginger, salt and cloves; stir into prune
mixture to blend thoroughly. Beat in pumpkin. Spread batter in baking dish.
Drop heaping tablespoonsful of cr
eam cheese mixture over batter. Using small knife, gently swirl cream
cheese mixture into batter. Bake in center of oven 25 to 30 minutes until
pick inserted into center comes out clean. Serve warm (not hot) with nonfat
vanilla ice cream or frozen yogur
t, if desired.
Makes 9 (3-inch) squares
Yields
9 Servings