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Pumpkin Loaf

I tried a recipe from my Weight Watchers meeting this weekend and it was
quite good. This recipe makes one very large serving (would easily serve
two people). I liked it while the loaf was still warm (out of the oven
about 20 minutes) because it has a pudding-like texture. The loaf collapses
a bit after you pull it out of the oven because there is so little flour in


Pumpkin Loaf with Ricotta Frosting
From: Weight Watchers
Servings: 1

1/2 cup canned pumpkin
2 Tbsp. water
1/2 tsp. vanilla
1/4 cup liquid egg substitute
1/3 cup powdered nonfat milk
8 tsp. brown sugar
3 Tbsp. flour
1/2 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. each cloves and allspice

Combine pumpkin, water, vanilla, egg substitute, and powdered milk. Combine
flour, baking soda, and spices; stir into pumpkin mixture. Pour into a
sprayed mini loaf pan. Bake at 350F for 30-35 minutes. Remove from oven and
cool in pan for 10 minutes; invert loaf on a rack to continue cooling. When
ready to serve pour frosting over the loaf.

Ricotta Frosting

1/4 cup fatfree ricotta cheese
1/4 cup crushed pineapple
2 tsp. sugar or other sweetener
1/8 tsp. vanilla

Mix well and serve over pumpkin loaf.

Bethann D. Watson     ~    Technical Editor      ~    Cisco Systems, Inc.

If you can dream it, you can do it. Always remember that this whole
thing was started by a mouse.          -Walt Disney