Sunday, October 25, 2009

Can Have Pumpkin!

Here's a lowfat recipe that I'd enjoy, so I knew you would too! Thanks, Good Housekeeping!
FAT FREE PUMPKIN SPICE RING
1 1/4 cup(s)
cake flour (not self-rising)
1 teaspoon(s)
ground cinnamon
3/4 teaspoon(s)
salt
1/2 teaspoon(s)
ground ginger
1/4 teaspoon(s)
ground nutmeg
Confectioners' sugar
1 2/3 cup(s)
(12 to 14 large) egg whites
1 1/2 teaspoon(s)
cream of tartar
1 1/2 teaspoon(s)
vanilla extract
1 cup(s)
(half a 15-ounce can) pure pumpkin (not pumpkin-pie mix)
shopListDisplay();
DIRECTIONS
Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not overmix.
Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan.
Loosen cake from pan; place on cake plate. Sprinkle with confectioners' sugar.
COOKING INFO
Serves
16

Yield
--
Prep Time
--
Cook Time
35 minutes
Total time
1 hour(s)
Oven Temp
375
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
100
Total Fat
--
Saturated Fat
--
Cholesterol
--
Sodium
150mg
Total Carbohydrate
--
Dietary Fiber
--
Sugars
--
Protein
--
Calcium
--

1 comment: