Recipe - Marbled Pumpkin Cheesecake Squares

One fourth cup Light cream cheese; at room
temperature
2 tablespoon Granulated sugar
3 tablespoon Egg substitute
1 cup Packed brown sugar
One half cup Prune puree (recipe follows)
2 Egg whites
1 One half teaspoon Vanilla
1 cup Allpurpose flour
1 teaspoon Baking powder
Three fourths teaspoon Cinnamon
One fourth teaspoon Ground ginger
One fourth teaspoon Salt
1/8 teaspoon Ground cloves
Three fourths cup Canned pumpkin

Heat oven to 350 degrees. Coat 8inch square baking dish or pan with
vegetable cooking spray. In small bowl beat cream cheese with granulated
sugar until smooth. Gradually beat in egg substitute, mixing until smooth.
In another bowl combine brown sugar,

prune puree, egg whites and vanilla; beat until well blended. Combine
flour, baking powder, cinnamon, ginger, salt and cloves; stir into prune
mixture to blend thoroughly. Beat in pumpkin. Spread batter in baking dish.
Drop heaping tablespoonsful of cr

eam cheese mixture over batter. Using small knife, gently swirl cream
cheese mixture into batter. Bake in center of oven 25 to 30 minutes until
pick inserted into center comes out clean. Serve warm (not hot) with nonfat
vanilla ice cream or frozen yogur

t, if desired.

Makes 9 (3inch) squares
Recipe By : Ketchum Kitchen

Posted to MCRecipe Digest V1 #256

Date: Wed, 23 Oct 1996 17:27:35 0700 (PDT)

From: Greg Leonhardt gregl@plinet.com

NOTES : Light sweet great for dessert or a snack