Sun, Aug-13-06, 16:24
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Another approach to consider (this is what I'd try, for myself) is to leave the cream quantity alone, add another egg, add a half cup of reduced* pumpkin puree, a tsp of molasses and lots of "pumpkin pie spice"...you get the colour from the pumpkin, and some of the fiber, and the flavour is mostly in the spicing IMHO.
* I'd 'saute' pumpkin in a nonstick pan stirring constantly on low heat til some of the water is steamed off and it's thickened.
Next batch (may be a while, got in-laws visiting!) I'd certainly like to give that a try. Pumpkin sounds like a great idea!
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