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Preserves
1 tablespoon nonfat sour cream
2 cups pumpkin puree
3 eggs
1/3 cup vegetable oil
2 1/2 cups all purpose flour
3/4 cup Splenda Granular
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 cup raisins
1/4 cup chopped walnuts
Preheat oven to 350F. Spray 2 (9x5") loaf pans with nonstick cooking spray.
Blend yogurt, sour cream, pumpkin, eggs and vegetable oil in large bowl. Add flour, Splenda, baking powder and pumpkin pie spice. Stir, scraping sides of bowl, and mix in raisins and walnuts. Spread batter into prepared pans.
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Cool and cut each loaf into 8 slices.
Makes 16 slices
Nutritional information per serving: cal 180, fat 6g, chol 40mg, sodium 140mg, carb 28g,
fiber 2g, protein 5g
Exchanges per slice: 2 starch, 1 fat
