Anita's Tried & True Heart Healthy Recipes

Quick Pumpkin Crunch

Adapted from
12 servings

1/2 c egg whites, slightly beaten 2/3 c fat-free evaporated milk 
30 ozs pumpkin pie mix 9 ozs yellow cake mix, half package cake mix 
2 tsps cinnamon 1/4 c walnuts, chopped 
1 tsp ginger 1/4 c coconut, flaked 
1/2 tsp cloves 1/4 c light margarine, melted 
Preheat oven to 325. Prepare a 13"x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine egg whites, pumpkin pie mix, cinnamon, ginger, cloves, and evaporated milk. Mix until well blended. Pour into prepared pan. Sprinkle dry cake mix, walnuts, and coconut over top. Drizzle with margarine. Bake for one hour. To serve, cut into 3"x 3" pieces served with ice cream.
Nutritional Analysis per serving (12 servings total)
Calories 223   %CFF 27 %
Total Fat 7 g   Saturated Fat 1 mg
Protein 4 g   Cholesterol 0 g
Carbohydrates 37 g   Sodium 310 mg
Sugars 26 g   Fiber 3 g
4.4 WW Points
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