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Monday, June 1, 2015

Light Pumpkin Cornbread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 8
  • 3/4 cup self rising flour
  • 3/4 cup cornmeal
  • 1/4 cup splenda brown sugar blend (can use regular brown sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 16 ounces pumpkin puree (plain)
  • 1/3 cup fat free greek yogurt (plain)
  • 1/2 cup egg

Recipe

  • 1 pre heat oven to 350 f and grease a 9 x 9 glass baking pan.
  • 2 in large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. set aside.
  • 3 in another bowl whisk together egg whites, yogurt and pumpkin puree. add to dry ingredients and whisk till all are blended.
  • 4 pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
  • 5 let rest 10 minutes in pan before cutting and serving.

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