Dear Jeanne: I think this recipe is too high in fat and cholesterol. I like them for breakfast with a glass of juice. Can you help?
- Patty Rud, Winsted, Minn.
Dear Patty: I also received a nearly identical recipe from a reader in North Mankato, Minn. By using egg substitute, I was able to reduce the cholesterol and fat. A combination of corn syrup and buttermilk worked to replace some of the moisture lost from the fat reduction, as well as the sweetness lost from cutting back on the sugar. These bars have a nice cake-like texture and delicious spicy pumpkin flavor. Since the recipe makes a lot, it is perfect for a crowd.
- Each bar contains approximately: Original Recipe: 202 calories; 36 mg cholesterol; 10 gm fat; 102 mg sodium. Revised Recipe: 133 calories; Negligible cholesterol; 3 gm fat; 118 mg sodium.
Dear Readers: And speaking of breakfast, this delicious, light, souffle-textured baked pancake is bound to be a big hit with your family and friends any time of the year. It is also an ideal brunch or luncheon entree and even makes a delightfully different dessert.
- Potatoes are particularly satisfying in the cool weather, and no, they aren't fattening. For a booklet with some of the best light potato recipes I've created, send $3 and a stamped (55 cents), self-addressed, No. 10 envelope to Potato, PO Box 5541, Riverton, NJ 08077-5541.
PUMPKIN BARS
4 eggs
2 cups sugar
1 cup vegetable oil
1 (16-ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons EACH baking powder, pumpkin-pie spice and ground cinnamon
1 teaspoon baking soda
1 cup raisins (optional)
Frosting (optional)
Preheat oven to 350 F. Grease a jelly-roll pan and set aside. Cream together eggs, sugar and oil. Stir in pumpkin.
In a medium bowl, combine flour, baking powder, pumpkin-pie spice, cinnamon and baking soda. Add to pumpkin mixture and stir until just combined. If desired, add raisins.
Pour batter evenly into prepared pan. Bake in preheated oven for about 30 minutes, or until toothpick inserted into center comes out clean. Cool and, if desired, frost with homemade or prepared frosting. Makes 24 bars.
LIGHT AND SPICY PUMPKIN BARS
1 cup liquid egg substitute
1 1/2 cups sugar
1/2 cup buttermilk
1/4 cup light corn syrup
1/4 cup canola oil
1 (16-ounce) can pumpkin
2 cups unbleached all-purpose flour
2 teaspoons EACH baking powder, pumpkin-pie spice and ground cinnamon
1 teaspoon baking soda
1 cup raisins (optional)
Frosting (optional)
Preheat oven to 350 F. Spray a jelly-roll pan with a nonstick vegetable coating; set aside. In a large mixing bowl, combine egg substitute, sugar, buttermilk, corn syrup, oil and pumpkin.
In a medium bowl, combine flour, baking powder, pumpkin-pie spice, cinnamon and baking soda. Add to pumpkin mixture and stir until just combined. Add raisins, if using.
Pour batter evenly into prepared pan. Bake in preheated oven 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool and, if desired, frost with homemade or prepared frosting. Makes 24 bars.
BAKED PANCAKE WITH HONEY LEMON SAUCE
3 large egg whites
1/4 cup honey
1 tablespoon canola oil
3 tablespoons non-fat milk
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 tablespoons finely chopped raw almonds
Sauce:
3 tablespoons honey
2 tablespoons water
1/2 teaspoon grated lemon rind
Preheat oven to 375 F. Spray a 10-inch ovenproof skillet or cake pan with a non-stick vegetable coating; set aside. Beat egg whites until soft peaks form. Slowly beat in the 1/4 cup honey until well-mixed and a creamy consistency.
In another bowl, combine the oil, milk and vanilla; mix well. Stir in the flour, baking powder, salt, cinnamon, applesauce and lemon juice. Fold in beaten egg white mixture and spoon into prepared pan. Sprinkle with chopped almonds and bake in preheated oven about 20 minutes, or until a rich, golden brown.
While pancake is baking, make the sauce. Combine all sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer 2 minutes. Remove the pancake from the oven and serve immediately, spooning the Honey Lemon Sauce over the top of each serving.
Makes 2 servings.
- Each serving contains approximately 454 calories; negligible cholesterol; 12 gm fat; 326 mg sodium.