*****  NONE  *****
      1/4 c  light cream cheese -- at
  :          room temperature
        2 TB granulated sugar
        3 TB egg substitute
        1 c  packed brown sugar
      1/2 c  prune puree (recipe
  :          follows)
        2    egg whites
    1 1/2 ts vanilla
        1 c  all-purpose flour
        1 ts baking powder
      3/4 ts cinnamon
      1/4 ts ground ginger
      1/4 ts salt
      1/8 ts ground cloves
      3/4 c  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 tablespoonsful of cr
  eam 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 yogur
  t, if desired.
  Makes 9 (3-inch) squares
  Recipe By     : Ketchum Kitchen
                                        Date: Wed, 23
  Oct 1996 17:27:35 -0700 (