STARBUCKS: PUMPKIN POUND CAKE

SAVE: 64 CALORIES, 12 G FAT, 1.5 G SAT. FAT

This particular pumpkin pound cake recipe is very special to me because without it, I don’t think I would have had a lot of the career opportunities I’ve had. Practically everyone who has ever tasted it has found it hard to believe that it’s so low in fat. In fact, many people in the food and entertainment business had to watch me make it to believe it—and all those cooking demonstrations opened a lot of doors along the way! Over the years, I’ve found it to be one of those rare almost-fat-free baked goods that even people who swear they don’t eat low-fat baked goods ask for time and time again.

It’s incredibly moist, even compared with a full-fat recipe, and it holds up well if you want to try baking it in different size pans. (I’ve even baked it in teddy-bear-shaped muffin tins to serve to kids at Thanksgiving!)

Okay, enough buildup. I truly hope you enjoy it as much as I do.

Butter-flavored cooking spray

1½ cups unbleached flour

½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1½ cups sugar

½ cup fat-free vanilla yogurt (not artificially sweetened)

3 egg whites

1 cup canned pumpkin

PREHEAT the oven to 350°F. Mist an 8½" x 4½" x 2½" nonstick loaf pan with cooking spray. Set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg into a mixing bowl. Set aside.

In a large mixing bowl, combine the sugar, yogurt, and egg whites. Using a sturdy whisk, mix until thoroughly blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until no flour is visible. Pour into the reserved pan.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out dry (a few crumbs are okay). Cool in the pan on a rack for 10 minutes. Remove to the rack to cool completely. Cut into 8 slices. Wrap and refrigerate any leftovers for up to 3 days.

MAKES 8 SERVINGS

Each serving: 246 calories, 5 g protein, 57 g carbohydrates, trace fat, trace sat. fat, 2 g fiber

Original Starbucks Pumpkin Pound Cake (1 slice): 310 calories, 5 g protein, 47 g carbohydrates, 12 g fat, 1.5 g sat. fat, 2 g fiber

DRIVE-THRU This loaf freezes well. Wrap slices tightly in plastic wrap and then in aluminum foil. Or place the whole loaf in a resealable plastic freezer bag. Freeze for up to 2 months. Pull it from the freezer an hour or so before you’re ready to eat it. Unwrap and then wrap in aluminum foil. Place in a preheated 400°F oven for 5 to 10 minutes, or until barely warmed.

BEFORE YOU START In order for this loaf to look exactly like that of Starbucks, it would need to be baked in a pan that measures 4" wide and 4" tall. After a great search, I found one in a restaurant supply store that is 16" x 4" x 4". However, I decided it would be best not to require special equipment that’s just too large for home use anyway. So I developed the recipe for an 8½" x 4½" x 2½" loaf pan. If you cut the loaf into 8 slices, each will weigh precisely what the average Starbucks slice weighs. It will be slightly shorter, slightly narrower, and a bit thicker, but it will taste just as good . . . I promise.