Low-Fat, Low Calorie Pumpkin Bake! |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 1 |
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Have you ever had a random pumpkin can in your cabinet, and it isn't even close to Thanksgiving or Christmas? Well if you do, then this is for you. I recently bought some pumpkin in a can and i was going to make some muffins, but decided to experiment instead. I tried a salt and pepper trial, but decided that I enjoyed this much better! It is basically pumpkin with a little crunch, sweetness, and warmth, without the guilt of eating a calorie loaded dessert! Yay! Ingredients:
1/2 cup pumpkin (in a can) |
1/4 teaspoon cinnamon (to taste) |
2 teaspoons brown sugar |
1 tablespoon fat-free cool whip |
1 teaspoon oats (toasted) |
Directions:
1. Heat oven to 375 degrees. In an oven friendly bowl/pan place 1/2 cup pumpkin. mix in desired amounts of cinnamon and brown sugar. (You can also use Splenda's brown sugar, I used this and couldn't taste a difference.) Put mixture in the oven for 5 minutes (or until desired temperature has been reached). Stir once more, add Fat Free Cool Whip and sprinkle toasted oats on top! If it doesn't show up for the ingredients, Fat Free Cool Whip is 15 calories per 2 tablespoons and I used 1 so 7 calories for that. I used about 1 teaspoon for the brown sugar (5g) and that is 11 calories. All together it should equal around 40+11+7+(200 cal for 1/2 cup or 51 g toasted oats I used Back to nature classic granola and I used a sprinkle . Depending on how much you used will dramatically change the calories) = approximately 58 calories + or – the granola! Happy eating! I love the taste of this!
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