Pumpkin Cheese Coffee Cake-VSFa
Ingredients:
2 cups Splenda
2 eggs
1-1/4 cups cooked or canned pumpkin
1/4 cup unsweetened applesauce
1/2 tsp vanilla extract
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
Filling:
1 package (8oz) light cream cheese, softened
1 egg
1 tbsp sugar
Topping:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Preparation:
In a large mixing bowl, beat Splenda, eggs, pumpkin, applesauce and vanilla.
Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well.
Pour into a greased 13x9x2 inch baking dish. In a small mixing bowl, beat cream cheese, egg and sugar until smooth.
Drop tablespoonfuls over batter; cut through batter with a knife to swirl.
Combine topping ingredients; sprinkle over top.
Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
Makes: 18 servings
Serving size: 1/18 recipe
LA Exchange: 1 Vegetable, 1 Starch, 1 Fat
I cut back just a little on the splenda and I think next time I will try 1/2 C. of applesauce instead of just 1/4 cup. This is delish!!!!
