Sunday, November 23, 2008

Pumpkin Pudding Cake

Pumpkin Pudding Cake

2 tsp. granulated sugar

¾ c fresh or canned pumpkin puree, no sugar added

1 tablespoon fresh lemon juice

Pinch salt

3 egg whites

Preheat oven to 375 degrees. Spray an 8 inch spring form pan with nonstick cooking spray; sprinkle evenly with 2 tsp. sugar. In medium saucepan, heat pumpkin, then stir in lemon juice and salt. Remove from heat. In bowl of electric mixer, beat egg whites until stiff but not dry. Stir into hot puree until no traces of white remain. Spoon mixture into prepared pan and bake almost 40 minutes or until set and knife inserted in center comes out clean.

Makes 8 servings.

Each serving provides: 18 calories, 1 gr. Protein, .1 g. fat, 3 gr carbs and 90 mg. sodium.

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