Ingredients
- 2 large eggs
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Preparation
Baking Directions:
Spray six 6-ounce glass jars or ramekins with cooking spray.
In a large bowl, whisk together the whole eggs, egg whites, pumpkin, sugar, oil, milk and vanilla until smooth.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking powder, cinnamon, nutmeg, ginger and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Place 1/3 cup of the batter in one prepared jar or ramekin and microwave on high power until set, 45 seconds.
The cake will puff up dramatically, like a soufflé, but will fall to below the level of the jar once completely cooked.
The cakes must be cooked one at a time.
Allow to cool for 1 to 2 minutes before topping with a small scoop (2 tablespoons) of frozen yogurt.
Servingsize:1 cakePer serving:Calories 260 Total fat 12g Protein 6g Carb 32g Fiber 2g Cholesterol 75mg Sodium 150mgExcellent source of:Vitamin AGood source of:Iodine, protein, selenium, vitamin K.