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| 1/4 Tasse | Light cream cheese; at room temperature |
| 2 Esslöffel | sugar granulated |
| 3 Esslöffel | Egg substitute |
| 1 Tasse | brown sugar packed |
| 1/2 Tasse | Prune puree (recipe follows) |
| 2 | egg whites |
| 1 1/2 Teelöffel | vanilla |
| 1 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 3/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | ginger ground |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | cloves ground |
| 3/4 Tasse | pumpkin canned |
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Heat oven to 350 degrees. Coat 8-inch square baking dish or pan with vegetable cooking spray. In small bowl beat cream cheese with granulated sugar until smooth. Gradually beat in egg substitute, mixing until smooth. In another bowl combine brown sugar,
prune puree, egg whites and vanilla; beat until well blended. Combine flour, baking powder, cinnamon, ginger, salt and cloves; stir into prune mixture to blend thoroughly. Beat in pumpkin. Spread batter in baking dish. Drop heaping tablespoonsful of cr
eam cheese mixture over batter. Using small knife, gently swirl cream cheese mixture into batter. Bake in center of oven 25 to 30 minutes until pick inserted into center comes out clean. Serve warm (not hot) with nonfat vanilla ice cream or frozen yogur
t, if desired.
Makes 9 (3-inch) squares
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