Sat, Mar-27-10, 13:07
Location: Oregon, Los Angeles
Originally Posted by catinhat
8oz cream cheese, softened (Philly Light)
1/2 c. splenda
1 1/4 c. canned pumpkin
1/2 Tb. pumpkin pie spice
1 t. cinnamon
Combine all ingredients. Pour batter into a glass baking dish that has been sprayed with nonstick spray. Bake in a 350 oven until center is done - it will look 'puffed', but will shrink down as it cools. Makes 4 large servings w/ approx. 6 carbs per serving. Note that I used 4 extremely large eggs - one of my hens lays elliptical tennis balls (practically), so if your eggs are small or medium, you could probably even use 5. This recipe only has about 13-14 g. protein per serving, so have it with a whey protein drink or some meat or something.
recipe modified as follows:
8oz regular cream cheese, softened
1/4 c. xylitol
6 pkts of "truvia" brand sweetener
A good splash of DaVinci Gingerbread SF syrup
One 15 oz. can pumpkin
1/2 Tb. cloves + 1/2 Tb allspice (ground in a mortar)
1 t. cinnamon
Blend well. Pour in a 8X8 pan greased with butter. Bake at 350°F for 50 minutes.
Sweetener substitutions were made because I didn't have any Splenda.
Same with the spices, didn't have "pumpkin pie" spice.
This was DEE-LISH!! Oh oh oh, so glad I tried this recipe!
And I finally got a chance to use some of that Gingerbread syrup!