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Marbled Pumpkin Cheesecake Squares

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Ingredients You'll Need

1/4 cup light cream cheese at room temperature
2 tablespoons granulated sugar
3 tablespoons egg substitute
1 cup packed brown sugar
1/2 cup prune puree (recipe follows)
2 egg whites
1-1/2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup canned pumpkin


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 tablespoonfuls of cream 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 yogurt, if desired.

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