Calories: 133
Protein: 3g
Fat: 1.75g (.75 saturated)
Trans fat: 0g
Cholesterol: 0mg
Carbs: 29g
Sodium: 312mg
Fiber: 1.75g
Sugar: 7.5g
Preheat oven to 400 degrees F
In bowl, combine cake mix and pumpkin. Stir until completely blended.
Coat 9X13 inch baking pan with nonstick cooking spray. Spread batter into pan and set aside.
Mix powdered creamer with 2 Tbsp warm water until creamer dissolves. Add cream cheese, Splenda and vanilla. Whisk vigorously until free of lumps.
Spoon cheese mixture over brownie batter and use a knife to swirl. Bake in oven for 20-25 minutes, or until pick inserted into center comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 73.7mg | 3 % | |
Potassium 29.4mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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