Serves 6 2 weight watchers Points per serving
Ingredients
- Filling: Blend blender to mix, some whole cottage cheese curds is okay
- ½ cup 2% cottage cheese
- 1 tsp cornstarch
- 1 tbsp zero calorie sweetener Monkfruit
- 2 tbsp FF Greek yogurt
- Crumble: Mix into a sandy texture and set aside
- 40 grams of a high protein pancake mix
- 2 tsp brown sugar substitute Monkfruit
- 1 tbsp of light margarine spread I use Imperial 27%
- ½ tsp pumpkin spice
- Cake Batter:
- 80 grams of the same pancake mix as used for crumble
- 1 large egg
- 3/8 cup of pumpkin puree
- 3 tbsp zero calorie sweetener Monkfruit
- 1 tsp of baking powder
- ¼ tsp of salt
- 3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin spice
Instructions
- Preheat oven 350 degrees, grease 6” round cake pan
- Mix dry ingredients in a medium bowl, add wet ingredients and whisk until combined
- Transfer half the batter to the cake pan, gently spread filling, top with remaining cake batter, be sure top batter covers all the cream. Add crumble.
- Bake 30-35 minutes. Let cool in pan 10-15 minutes.
- To release from pan, gently place hand over top, turn upside (do this over the kitchen sink) cake will release, place serving plate on bottom and flip back over.
- If you like to add the drizzle- mix about 4 tbsp of powdered sweetener substitute with about 1 tbsp of almond. Drizzle over cake once it has cooled slightly
source: https://www.thestatenislandfamily.com/
