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Pumpkin Cornbread

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Pumpkin Cornbread

 

Makes 6 Servings

Serving Size: 1 slice (3 points per slice)

 

2 tablespoons brown sugar

2 egg whites

3/4 cup lowfat buttermilk

1/2 cup pumpkin puree, or canned pumpkin

1 cup cornmeal

1 cup unbleached white flour

1/2 teaspoon salt

1 tablespoon baking powder

 

Blend brown sugar, egg whites, buttermilk, and pumpkin puree in a medium bowl. Stir in dry ingredients until just mixed. Pour into a 9 inch cake round sprayed with nonstick cooking spray. Bake at 350 degrees for 20 to 25 minutes.

 

Per serving: Calories: 188 Total fat: 1 gram

Saturated fat: trace Cholesterol: 1 mg

Sodium: 474 mg Carbohydrate: 39 grams

Protein: 6 grams Dietary fiber: 2 grams

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