PUMPKIN ANGEL FOOD CAKE

1 cup canned pumpkin
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1 package (16 oz.) one-step angel food cake mix
14 Tbsp. reduced-fat whipped topping

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture.
Gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with 1 Tbsp. of whipped topping.

Makes 14 servings, 3 points each




SOUTHERN SWEET POTATOES

2 eggs, beaten
1/2 cup fat-free milk
1/3 cup sugar
1/3 cup unsweetened pineapple juice
1/4 cup reduced-fat butter, melted
1 tsp. vanilla
2 cans (40-oz. each) sweet potatoes, drained and coarsely chopped

Topping:
1 cup chopped pecans
2/23 cup packed brown sugar
1/4 cup reduced-fat butter, melted

Combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.

Combine the topping ingredients; spoon over the sweet potato mixture. Bake, uncovered, at 350 for 40-50 minutes or until bubbly and golden brown.

Makes 12 (1/2 cup) servings, 6 points each





SWEET POTATOES AND APPLES AU GRATIN

3 cups thinly sliced tart apples (about 3 large)
1 tsp. lemon juice
5 medium sweet potatoes, peeled and thinly sliced
1/4 cup maple syrup
1 Tbsp. butter, melted
1/2 tsp.salt
1/4 tsp. pepper
1 cup soft bread crumbs
2 tsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cider vinegar

Place apples in a large bowl, sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat.

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 400 for 35-40 minutes or until apples are tender, stirring once.

In a small bowl combine the remaining ingredients and sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.

Makes 12 servings, 2 points each




CRANBERRY SPINACH SALAD

8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, cored and chopped
1/4 cup cider vinegar
5 Tbsp. sugar
1 tsp. dried minced onion
1/2 tsp. Worcestershire sauce
1/2 tsp. ground mustard
1/4 tsp. paprika
1/4 cup olive oil
1 Tbsp. sesame seeds
1 tsp. poppy seeds
2 Tbsp. chopped pecans, toasted

In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add the sesame and poppy seeds. Pour over salad and toss to coat. Sprinkle with chopped pecans.

Makes 8 (1 cup) servings, 4 points each