| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, 4 points, Tried |
12 |
servings |
INGREDIENTS
| 1 |
|
Reduced fat yellow cake mix |
| 2 |
ts |
Cinnamon |
| 1 |
c |
Pumpkin pie filling |
| 1 |
tb |
Olive oil |
| 6 |
|
Whole egg whites; slightly beaten |
| 1/4 |
c |
Fat-free sour cream |
| 2 |
ts |
Brown sugar |
INSTRUCTIONS
Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray
and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin
pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans
approximately 1/2 full. Spread evenly with spatula. Gently tap pan on
counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour
cream and brown sugar. Mix until well blended. Fill center of each cooled
cake with 1 tablespoon mixture. Per serving: 210 Calories; 2g Fat (9%
calories from fat); 4g Protein; 45g Carbohydrate; 1mg Cholesterol; 361mg
Sodium
NOTES : 4 WW points
Recipe by: Libby's Favorite Pumpkin Recipes
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Nov 14,
1999, converted by MM_Buster v2.0l.
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