Many thanks to Mands (@mands5781) for sharing this recipe of hers. It encompasses all the flavours of autumn that she loves, with a fraction of the calories. It serves 6 generous slices which work out at 1 point each, on No Count. If you serve it without the topping, one slice would be free on No Count, or two slices would be 1 point. To make it totally free omit the dates and add more sukrin gold to taste.
If tracking, it would be 2 points per slice.
Ingredients (serves 6):
For the cake:
- 100g cooked pumpkin
- 1 ripe banana
- 1 egg
- 30ml Jordan’s Pumpkin Spice skinny syrup
- 20g dates
- 50g porridge oats, blitzed
- 1tsp baking powder
- 1tsp mixed spice
- 1tsp sukrin gold brown sweetener
- rind of 1 satsuma
- 75g two chick egg whites
- 100g Lidl light 5% cream cheese
- 1/8 tsp vanilla bean paste
- 10g Myprotein maple syrup
- pumpkin seeds
- cacao nibs
- Preheat oven to 175C.
- Add boiling water to cover the dates and set aside to soak.
- Mash banana with pumpkin, add the whole egg and beat. Add the pumpkin spice syrup, mixed spice and grated satsuma rind.
- Blitz the dates in their water and add.
- Mix the baking powder with the blitzed oats and stir in well to the wet mixture.
- In a separate bowl, whisk the egg whites until soft peaks form. Fold through the mix well, making sure everything is combined, being careful not to knock too much air out.
- Pour into a lined loaf tin and bake for 25-30mins on low, until top is golden brown and a skewer comes out clean. The loaf should rise up but once out of the oven will come down again.
- Leave to cool on a wire rack and set aside.
- While the loaf is baking, make the topping. Take the cream cheese and add the vanilla bean and maple syrup – beat well, and pop back into the fridge until you’re ready to serve.
- Spread the chilled cheesecake mix over the loaf, sprinkle with the seeds and nibs, and slice into 6 generous slices.