Low Fat Pumpkin Cakecakes CAKE: 1 box yellow cake mix; (1 lb 2.25 oz) 3 egg whites 1 cup canned pumpkin 1 cup orange juice 1/2 cup fat-free sour cream 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg GLAZE: 1 1/4 cups powdered sugar; sifted 1/4 teaspoon vanilla water Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350° F. Cool. Makes 16 servings. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake. per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol (2.5g PRO/2.0g FAT/40.7g CHO) If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat) 9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO) |
