Thursday, October 25, 2007

In honor of Fall

Our temps are dropping. From the 90's to the 60's overnight. That's a big drop, People. We were wearing shorts and sweating on Sunday. Monday's temps brought out the sweats and socks!

This book* is on my rotating list of cookbooks to check out from our local library. It's fabulous! It's contains the recipe for my all-time favorite pumpkin recipe. Starbucks Pumpkin Pound Cake. Pumpkin. Pound Cake. What's not to love?
So in honor of the long awaited arrival of Fall, go make this. Now.

Butter-flavored cooking spray
1 1/2 cups unbleached flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups sugar
1/2 cup fat-free vanilla yogurt (not artificially sweetened)
3 egg whites
1 cup canned pumpkin

Preheat oven to 350 degrees F. Mist an 8 1/2x4 1/2x2 1/2 inch nonstick loaf pan with cooking spray; set aside.

Sift flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg into a mixing bowl, set aside.

In a large mixing bowl, combine sugar, yogurt, and egg whites. Using a sturdy whisk, mix until thoroughly blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until no flour is visible. Pour into the reserved pan.

Bake for 55-60 minutes or until toothpick inserted into the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove cake to the rack to cool completely. When cool, cut into 8 slices.

Nutritional Information:
Per serving: 246 calories, 5 g protein, 57 g carbohydrates, trace fat, trace sat fat, 2 g fiber.

Alexander’s version saves 64 calories, 12 grams of fat, and 1.5 grams of saturated fat over the original.

Yield: 8 servings

*In case you have a fear of linking: Fast Food Fix: 75 Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites by Devin Alexander

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