Serving Size: 1 square
Preparation Time: 20 minutes
Cooking Time: 50 minutes to 1 hour
Ingredients
Bars
1 cup Splenda for baking
1/4 cup canola oil
1/4 cup plain nonfat yogurt
1 (15 oz.) pumpkin (not pumpkin pie filling)
1 1/2 cups all-purpose baking flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Icing
1 (8 oz.) package nonfat cream cheese
2 Tbsp. lite buttery spread (such as Promise Activ)
1 1/2 cups powdered sugar
2 tsp. vanilla
Preparation
1. Preheat the oven to 350 degrees. Mix together the eggs and Splenda with an electric mixer on medium speed until the mixture is lemon-colored. Add in the oil, yogurt, and pumpkin and beat on medium for 2 minutes.
2. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Add the dry ingredients to the pumpkin mixture and mix well; do not overbeat.
4. Pour the batter into an 8-by-8 inch baking pan. Bake for 50 minutes to 1 hour until a toothpick inserted into the bars comes out clean. Remove from the oven and let cool before cutting into squares.
5. To prepare the icing: Cream together the cream cheese and buttery spread with an electric mixer on medium speed. Slowly add the powdered sugar until mixture forms an icing. Add in the vanilla and mix again. Refrigerate for 1 hour until thickened. Spread on top of the cooled pumpkin bars.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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