Wednesday, October 15, 2014

Pumpkin Pear Cake with Cinnamon Roll Pumpkin Pudding Frosting




Pumpkin Pear Cake with Cinnamon Roll Pumpkin Pudding Frosting, perfect Fall dessert!  This makes nine servings, each serving is 109 calories, 10.5g net carbs, and 12g protein.  Pears Rock  ;)

Ingredients for Cake~
2 Medjool Dates, soaked in water for 30 minutes, drain and pit
1 cup Garbanzo Beans
1/4 cup Almond Milk
1/2 cup Pumpkin
1 scoop Vanilla Quest Protein Powder
1/2 cup Egg Whites
1/2 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 teaspoon French Vanilla Stevia
1 Tablespoon Erythritol, found at Vitacost.com
4oz fresh Pear, sliced
Cinnamon Roll Pumpkin Pudding Frosting ( recipe below)

     Grind all ingredients in a Magic Bullet except for Pear, pour into Pam sprayed 8 X 8 pan.  Lay Pear slices atop cake batter and sprinkle Pears with a smidgen of Erythritol and Cinnamon and bake at 350 for 20 minutes.  Remove and cool.  Once cooled, frost with Pudding Frosting.  Store in fridge.  Enjoy  ;)  Click on http://goo.gl/jjEvV7 for 10 dollars off your first 30 dollar Vitacost purchase.

Ingredients for Pudding Frosting~
1 Cinnamon Roll Quest Bar, torn into pieces
2 Tablespoons 30 cal/cup Almond Milk
1/2 cup Pumpkin Puree
1 Tablespoon Erythritol, found at Vitacost.com
10 drops Cinnamon Vanilla Stevia
1 scoop Vanilla Quest Protein Powder

      Combine Quest Bar and Almond Milk in microwave safe bowl and heat for 30 seconds, stir til dissolved.  Add remaining ingredients and spread on top of cake.  Store cake in fridge.  Enjoy  :)


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