Pumpkin Cornbread

Makes 6 Servings
Serving Size: 1 slice (3 points per slice)

2 tablespoons brown sugar
2 egg whites
3/4 cup lowfat buttermilk
1/2 cup pumpkin puree, or canned pumpkin
1 cup cornmeal
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder

Blend brown sugar, egg whites, buttermilk, and pumpkin puree in a medium bowl. Stir in dry ingredients until just mixed. Pour into a 9 inch cake round sprayed with nonstick cooking spray. Bake at 350 degrees for 20 to 25 minutes.

Per serving: Calories: 188 Total fat: 1 gram
Saturated fat: trace Cholesterol: 1 mg
Sodium: 474 mg Carbohydrate: 39 grams
Protein: 6 grams Dietary fiber: 2 grams