Cathy Wolz
Delight your family and friends with this week’s Health-e-Recipe for Pumpkin Bundt Cake. This moist, delicious dessert is only 170 calories and 2.5 grams of total fat per serving – lower than the average slice of pumpkin pie that averages 320 calories and 14 grams of fat per slice.
Pumpkin purée is loaded with beta-carotene – a cancer-fighting phytochemical and antioxidant. You can find cans of pumpkin purée in the baking section of most grocery stores. Beyond baked goods, puréed pumpkin can be blended with reduced-sodium, low-fat broth for a pumpkin soup or with sautéed onions in a filling for pasta shells or tortillas. You can even stir a spoonful or two into low-fat vanilla yogurt for a healthy breakfast or dessert.
Spices like cinnamon, ginger, cloves and nutmeg make pumpkin a delicious treat while they add their own phytochemical benefits. And, for this recipe, low-fat buttermilk is called for, but you can simply put a tablespoon of lemon juice or white vinegar in a 1-cup measuring cup and fill it up with regular low-fat milk instead.
FYI, bundt cake pans are ring-shaped and date back to a favorite European type of cake. Some pans are molded with attractive designs that give the cake a festive look when it is turned out onto a plate and dusted with powdered sugar.
For more delicious recipes that fit a cancer-preventive diet, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
