Pumpkin shake cake
Good morning!
Been on a pumpkin kick lately. Tried the shake cake recipe without the cocoa and used vanilla protein powder with pumpkin pie spice and yummy!
Had to microwave a little longer but it was good!
1 T. splenda
1 scoop vanilla protein powder
2 T pumpkin puree
1/4 tsp baking powder
Couple of dashes of pumpkin pie spice
Can mix in a microwave safe bowl or mug.
Mix well add some water to make thin, not grainy.
Microwave on high for about 45. With my old microwave it took about a 1 and 15 seconds.
Tried to make with a 1/4 cup of pumpkin and it was too wet.
Do we have any bakers out there that may be able to tweak the recipe to improve it any?
Been on a pumpkin kick lately. Tried the shake cake recipe without the cocoa and used vanilla protein powder with pumpkin pie spice and yummy!
Had to microwave a little longer but it was good!
1 T. splenda
1 scoop vanilla protein powder
2 T pumpkin puree
1/4 tsp baking powder
Couple of dashes of pumpkin pie spice
Can mix in a microwave safe bowl or mug.
Mix well add some water to make thin, not grainy.
Microwave on high for about 45. With my old microwave it took about a 1 and 15 seconds.
Tried to make with a 1/4 cup of pumpkin and it was too wet.
Do we have any bakers out there that may be able to tweak the recipe to improve it any?
~Maria
SW 230 Preop 205 GW 130 LW 131 CW 135 Ht 5'1"
(deactivated member)
on 10/30/11 1:30 am, edited 10/30/11 2:04 am
on 10/30/11 1:30 am, edited 10/30/11 2:04 am
I have a great yummo recipe for fat free high protein sugarfree pumpkin cheesecake though ....
also fatfree sugarfree pumpkin pie . This is xposted
Another very cost effective and filling and delicious dessert I make this time of year is fatfree pumpkin cheesecake : mixes up in a FLASH too .
First I roast a homegrown pumpkin in slices ( make sure to snack on teh delicious roasted seeds so healthy ! ) - then i food process most of it . For this recipe I use about 3-4 cups of processed pumpkin. I add pumpkin pie spice to this mixture . U can substitute canned pumpkin if U cant find any at the farmers market ( hard to believe )
In a separate bowl i use the whites of six organic free range jumbo eggs (2.49 a dozen) and whip them up to stiff peaks
In the pumpkin bowl I fold in - one quart or two small fat free ricotta cheeses , one container fat free cottage cheese , two teaspoons madagascar vanilla extract .. and splenda to taste . Usually only a little is needed depending on the sweetness of the pumpkin. Other ingredients that work but change the texture and the sweetness are fat free powdered milk and ( beaten or microwaved till soft ) fat free cream cheese . Adding the fat free cream cheese makes for a VERY creamy very traditional tasting rich cheescake ... the ricotta makes it lighter - kind of Italian style . ALL versions taste great !!!
Incidentally a pumpkin less Ricotta version with lemon extract is also AMAZING ... very much like traditional Italian or Buffalo cheescake ...
U can put Ur yolks into it at this stage or give them to the cat or landlord ( what I usually do ) . Then fold in VERY gently the egg whites , pour the mixture into a pan with a removable ring preferably - or just a high pan ... and bake at 250 for about 2 to two and a half hours until knife in center comes out clean . Then LEAVE IT IN THE OVEN WITH THE HEAT TURNED OFF TO SET ... wait a few hours to cool and remove ring after running around the side with a hot knife . .
I usually bottomed the pan out with a separate cinnamon graham / promise / butter buds and brown sugar splenda crumb crust . Just put these ingredients in a food processor - make crumbs out of the grahams ( lowfat version please ) ... add the melted promise last until it JUST forms a ball .. and press out onto the bottom of Ur ring mold .
When U remove the ring ( run hot knife around the edge first for clean removal) U will have an amazing looking tall cheescake with a beautiful graham crust ...
U can make the traditional pumpkin cheescake frosting of fat free sourcream vanilla and a bit of splenda to put on the to*****t as U choose ...
Enjoy ! this is always a thanksgiving day favorite at my house .
pumpkin pie is even EASIER ..just make the crust in a pie pan , then pour in a custard mix of egg beaters , fat free milk , pureed pumpkin, vanilla and pumkin pie spice and a bit of splenda . Bake on 325 until knife comes out clean .
Now according to the "low carb" wisdom of this website I should be as big as a house on this diet ..but I assure you I both have tons of energy and never gain ... probably Im guessing thanks to the preponderance of whole grains and fiber from the minimally processed veggies and fruits ....
also I think the emphasis on fat free / very lowfat ingredients really makes for non fattening items .
also fatfree sugarfree pumpkin pie . This is xposted
Another very cost effective and filling and delicious dessert I make this time of year is fatfree pumpkin cheesecake : mixes up in a FLASH too .
First I roast a homegrown pumpkin in slices ( make sure to snack on teh delicious roasted seeds so healthy ! ) - then i food process most of it . For this recipe I use about 3-4 cups of processed pumpkin. I add pumpkin pie spice to this mixture . U can substitute canned pumpkin if U cant find any at the farmers market ( hard to believe )
In a separate bowl i use the whites of six organic free range jumbo eggs (2.49 a dozen) and whip them up to stiff peaks
In the pumpkin bowl I fold in - one quart or two small fat free ricotta cheeses , one container fat free cottage cheese , two teaspoons madagascar vanilla extract .. and splenda to taste . Usually only a little is needed depending on the sweetness of the pumpkin. Other ingredients that work but change the texture and the sweetness are fat free powdered milk and ( beaten or microwaved till soft ) fat free cream cheese . Adding the fat free cream cheese makes for a VERY creamy very traditional tasting rich cheescake ... the ricotta makes it lighter - kind of Italian style . ALL versions taste great !!!
Incidentally a pumpkin less Ricotta version with lemon extract is also AMAZING ... very much like traditional Italian or Buffalo cheescake ...
U can put Ur yolks into it at this stage or give them to the cat or landlord ( what I usually do ) . Then fold in VERY gently the egg whites , pour the mixture into a pan with a removable ring preferably - or just a high pan ... and bake at 250 for about 2 to two and a half hours until knife in center comes out clean . Then LEAVE IT IN THE OVEN WITH THE HEAT TURNED OFF TO SET ... wait a few hours to cool and remove ring after running around the side with a hot knife . .
I usually bottomed the pan out with a separate cinnamon graham / promise / butter buds and brown sugar splenda crumb crust . Just put these ingredients in a food processor - make crumbs out of the grahams ( lowfat version please ) ... add the melted promise last until it JUST forms a ball .. and press out onto the bottom of Ur ring mold .
When U remove the ring ( run hot knife around the edge first for clean removal) U will have an amazing looking tall cheescake with a beautiful graham crust ...
U can make the traditional pumpkin cheescake frosting of fat free sourcream vanilla and a bit of splenda to put on the to*****t as U choose ...
Enjoy ! this is always a thanksgiving day favorite at my house .
pumpkin pie is even EASIER ..just make the crust in a pie pan , then pour in a custard mix of egg beaters , fat free milk , pureed pumpkin, vanilla and pumkin pie spice and a bit of splenda . Bake on 325 until knife comes out clean .
Now according to the "low carb" wisdom of this website I should be as big as a house on this diet ..but I assure you I both have tons of energy and never gain ... probably Im guessing thanks to the preponderance of whole grains and fiber from the minimally processed veggies and fruits ....
also I think the emphasis on fat free / very lowfat ingredients really makes for non fattening items .
Please post. i made one this week and it was good but I couldn't find the recipe I used last year.
66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance
Between 35-40 BMI? join us on the Lightweight board. the Lightweight Board
I added some vanilla extract, 1 TB vegetable oil, and a few pieces of dark chocolate chips :). Then I topped it with about two tablespoons of cream cheese that I had thinned slightly with milk and a few packets of splenda...I added it when it was warm so it melted which made the cake easier to go down. Little bit richer this way but I can only eat about 1/4 to 1/2 of it anyway at a time.
HW: 260? SW: 242 Surgeons GW: 150 First GW: 140 Second GW: 130 CW: 122 
Darn, I used all the pumpkin on shakes. Will have to get somemore. Sounds great.
66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance
Between 35-40 BMI? join us on the Lightweight board. the Lightweight Board
(deactivated member)
on 10/30/11 9:06 am
on 10/30/11 9:06 am
Fresh Pumpkin this time of year thank God seems to be a cheap and endlesly renewable resource ....
I HAVEto take a pic of my awesomely beautiful city- grown pumpkins 4 ya all.....
let me tell ya with my new WOLF stove .. they come out of the oven looking like magazine photographs and tasting .. well..HEAVENLY ....
I HAVEto take a pic of my awesomely beautiful city- grown pumpkins 4 ya all.....
let me tell ya with my new WOLF stove .. they come out of the oven looking like magazine photographs and tasting .. well..HEAVENLY ....
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