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Low Fat Pumpkin Cream Cheese Brownies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.3559
Energy (kCal)608.9785
Carbohydrates (g)55.0224
Total fats (g)37.2409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Preheat oven to 350*F. Spray an 8-inch by 8-inch baking pan with nonstick cooking spray. | 2. 2. brownie mix in a large mixing bowl with canned pumpkin and egg. Beat with an electric mixer until batter is smooth. Spoon batter into prepared pan. | 3. 3. In a small bowl, beat cream cheese, pumpkin, sugar and pumpkin pie spice until smooth and creamy. Drop spoonfuls of cream cheese mixture on to brownie batter. Swirl with a knife. | 4. My Note: For me, these brownies are a complete life saver. As a like-to-be fitness competitor, these are perfect for a weekend treat. I use egg whites (or 3 TBL egg whites if pouring from the carton), pillsbury reduced sugar brownie mix in chocolate fudge, and Splenda in place of the sugar. Dont know what the ""orginal recipe"" comes out to be, but these brownies are virtually FAT FREE and SO GOOD. I have to stop myself from eating the entire pan! Baked them for 40 minutes and came out perfect. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brownie mix used - - - -
    pumpkin puree 3/4 cup canned - - - -
    egg 1 71.5 0.36 6.28 4.755
    cream cheese 4 ounces fat-free 334.53 3.969 8.0514 32.4324
    pumpkin puree 1/4 cup - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    pumpkin pie spice 1/4 teaspoon 1.4535 0.2944 0.0245 0.0535

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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