| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Breads: qui, Vegetarian |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Brown sugar |
| 2 |
|
Egg whites; or 1/4 cup Egg Beaters |
| 3/4 |
c |
Nonfat plain yogurt; or buttermilk |
| 1/2 |
c |
Cooked pumpkin; or winter squash or sweet potato |
| 1 |
c |
Cornmeal |
| 1 |
c |
Unbleached all-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Baking powder |
INSTRUCTIONS
Preheat the oven to 350F.
Prepare an 8 inch square pan or a 9 inch round pan with cooking spray.
In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin until
frothy. Sift the cornmeal, flour,salt, and baking powder into the
mixing bowl. Gently fold the dry ingredients into the wet ingredients
until just mixed.
Spread the batter into the pan, and bake for 20 - 25 minutes or until
a toothpick inserted in the middle comes out clean.
Variation: For a lighter texture, add 1/4 cup canola oil and 1 egg
yolk to the wet ingredients.
NOTES : "Pumpkin is this recipe's secret ingredient. It lends a deep
golden color and welcome moistness to an already exceptional bread."
Recipe by: Moosewood Restaurant Lowfat Favorites
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jan 2, 1999, converted by MM_Buster v2.0l.
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