Have I ever told you guys that I’m kind of a diet recipe junkie? Surprised?
Actually, you really shouldn’t be. I think that’s the natural course a dessert blogger normally takes (am I wrong ladies?). Think about it…
We start these blogs about food/dessert, because we love to eat. Sure, we’re all like, “Oh, I love to bake, and give all the food to my neighbors, and see how happy it makes people, blah, blah, blah.”
But, really. We like to eat. A lot.
And what’s a girl to do who likes to eat that much??
I know what I do.
I’m constantly on the lookout for dessert recipes boasting to be so low calorie and so full of fiber and protein that eating piles of whatever it is will only lead to shedding pounds. All without exercise, of course.
Surely there’s something like that out there, right?
There’s always some new variation of cocoa powder mixed with a mashed up banana that I’m absolutely positive will be my new favorite dessert and will also turn me into a super model.
And when that doesn’t pan out, I usually find a similar recipe using raspberries in place of the bananas, and I think, aha! This is the one…
Of course, no such dessert actually exists. And the closest I’ve ever come to it has been my favorite smoothie
.But, good as it is, there’s a serious carb and sugar lack-age there…
This recipe isn’t super duper
low cal, but it does come from one of my favorite recipe books by Devin Alexander who went and took lots of fast food favorites and turned them into lightened up, healthier versions of the originals. You can find her book, Fast Food Fix here
She managed to get this Starbucks fan favorite down from 310 calories and 12 grams of fat to 246 calories and trace amounts of fat!
So I added a hefty amount of powdered sugar glaze to compensate.
Didn’t want things getting too healthi-fied here on Something Swanky.
Starbucks Pumpkin Pound Cake
- 1 1/2 c. All Purpose Flour
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Nutmeg
- 1 1/2 c. Sugar
- 1/2 c. Fat Free VanillaYogurt
- 3 Egg Whites
- 1 c. Canned Pumpkin
- Preheat oven to 350º. Grease a loaf pan, set aside.
- Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
- In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
- Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
- Let cool on a wire rack. Makes 8 serving.
- Add a powdered sugar glaze or cream cheese frosting if desired :)