- 3 LB, 81 To Go

Alrighty! I got right back on track after my vacations - I am ready to get out of the 50's! I haven't been in the 40's since... 2002!

I did really well this past week except for yesterday. I had a meeting to go to in the AM and all they had were donuts and apple juice - so I had 1, yes I promise only 1, donut then some juice. Then I got a latte on the way home... um pumpkin spice! I don't even think I had lunch - then I ordered pizza for dinner because I was too lazy to cook. Yep, yesterday was a bad day... but today won't be!

The fall time is where I start to munch a lot more than usual - so I gotta watch myself. I love anything pumpkin. I did find a low fat pumpkin bread recipe from
Kraft Foods if anyone is interested. I am going to make it for sure!

Layered Pumpkin Loaf

Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 1 loaf or 16 servings, one slice each

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

* 5 points per serving.

Enjoy!