Pumpkin Walnut Focaccia

Serves: 16Pumpkin Walnut Focaccia With Gruyere Cheese
WW Points: 4

From Cooking Light, October 2005 issue, Page 118

3 1/2 cups bread flour
1 cup canned pumpkin
3 tablespoons I Can't Believe It's Not Butter
1/3 cup brown sugar, packed
1/3 cup walnuts
3/4 cup gruyere cheese
3/4 warm water
1 package yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg

Combine water, sugar, and yeast in a large bowl and let stand for 5 minutes. Add 1 cup flour and 3 tbsp butter to yeast mixture. Stir until combined. Cover and let rest in a warm place for 30 minutes.

Add pumpkin, salt, and nutmeg to mixture and stir until combined. Add 2 1/4 cups flour and half the cheese. Stir until a soft dough is formed. Turn dough out on a floured surface. Knead until smooth and elastic, approx. 8 minutes. Gradually add enough of the remaining 1/4 cup flour, 1 tbsp at a time, to prevent dough from sticking to your hands.

Place dough in a large bowl coated with cooking spray. Cover and let rest in a warm place for 1 hour, until doubled in size (make 2 indentations in the dough and if the indents remain, it has risen enough). Punch dough down and let rest for 5 minutes.

Divide dough in half and shape each into an 8 inch circle. Place dough circles on a baking sheet sprayed with cooking spray. Sprinkle cheese and nuts over both, lightly pressing down to adhere the toppings. Spray lightly with cooking spray. Cover dough and let rest for 20 minutes.

Preheat oven to 400F. Uncover loaves and bake for 30 minutes until loaves are browned on the bottom and cheese melts. Use aluminum foil to prevent overbrowning, if neccessary.

Let cool on a wire rack. Each loaf yields 8 servings of 1 wedge each.

Nutritional Analysis:
Per Serving: 179 Calories; 5g Fat (24.4% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 154mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

From: http://livinglowfat.com/

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