Yield: 12 servings
|½ cup||Chopped walnuts|
|3 tablespoons||Brown sugar|
|1½ tablespoon||Toasted wheat germ|
|¼ teaspoon||Pumpkin-pie spice|
|1 cup||All-purpose flour|
|½ cup||Whole-wheat flour|
|½ cup||Toasted wheat germ|
|2 teaspoons||Baking powder|
|1 teaspoon||Pumpkin-pie spice|
|¼ teaspoon||Baking soda|
|1 cup||Plain fat-free yogurt|
|¾ cup||Canned pumpkin|
|½ cup||Packed brown sugar|
|2 tablespoons||Vegetable oil|
|½ cup||Sweetened dried cranberries -such as craisins|
|1 teaspoon||Grated orange rind|
1. Preheat oven to 350°F.
2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, ½ cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350°F for 25 minutes. Cool on a wire rack.
Yield: 12 servings.
Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g); protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg; sodium 199mg; calcium 112mg.
Notes: If you're using a glass baking dish, lower the oven temperature to 325°F.
Recipe by: Cooking Light Magazine, April 1998 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.