How do I use pumpkin puree to lighten dishes in my cooking?
When making pancakes and waffles, you can exchange one quarter cup of canned pumpkin for each egg called for. You'll save 50 calories and 5 grams of fat from your recipe for each egg replaced.
You can use canned pumpkin or fesh pumpkin puree in place of cheese in your recipes. For example, when making mac and cheese, replace half of the cheese with pumpkin. You'll keep the rich creamy texture and lose 180 calories and about 12 grams of fat.
For chocolate recipes, replace half the butter with pumpkin puree. If using oil, replace equal amounts of pumpkin puree for the oil. You'll save 51 calories and 6 grams of fat.