Pumpkin gingerbread with vanilla sauce - butter busters ^

32 servings

Ingredients

Quantity Ingredient
½ cup Packed brown sugar*
2 eaches Tb sugar**
¼ cup Liquid Butter Buds or Promise Ultra fatfree margarine
½ each Orange, grated peel of (2ts)
¾ cup Egg Beaters
1 can (16oz) solid pack pumpkin
¼ cup Water
¼ cup Light corn syrup
2 eaches Tb molasses
1¼ cup Cake flour or flour
½ teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Lite salt, optional
**VANILLA SAUCE**
3 cups Skim milk
½ cup Egg Beaters
1 cup Sugar***
2 teaspoons Vanilla
1 dash Nutmeg
3 eaches Tb flour or cornstarch (3-4ts)
2 teaspoons Liquid butter buds

Directions

*Or ¼ cup brown sugar and 1 teaspoon Sweet 'n Low brown **OR 1 tablespoon sugar and 1½ packets S&L ***Or ½ cup sugar and 6 packets S&L Place rack in center of oven. Preheat oven to 350F. Spray a 9 ½ x 13" baking dish with Pam. Cream sugars, Butter buds and Egg Beaters until smooth. Beat about 2 minutes. Mix in pumpkin, grated orange peell, water, corn syrup and molasses on medium speed until smooth. Sift together flour, baking soda, baking powder, lite salt, cinnamon, ginger, nutmeg and cloves. Add gradually to the batter blending well with hand mixer. Transfer batter to prepared pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Do not overbake. Let cool on rack at least 15 minutes. Serve with warm vanilla sauce. Vanilla Sauce: Boil milk and beat in sugar, flour, and Egg Beaters that have been mixed together. Simmer, stirring constantly, until it thickens. Remove from heat and stir in vanilla and liquid Butter Buds. Stir in a dash of nutmeg. Per sugar serving with sauce: 94 cal., 0.5g fat (5%), 0mg chol., 0.4g fiber, 3g pro., 20g carb., 63mg sod. Per S&L serving: 75 cal., 15g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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