frosted pumpkin bars
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The finishing touch to these sweet, moist, and delicious cake-like bars is the rich-tasting cream cheese frosting. From 50 Splenda Recipes by Marlene Koch.
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yield
24 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For frosted pumpkin bars
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2 call purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1 1/2 tspcinnamon
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1/2 tspnutmeg
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1/4 tspmace
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6 Tbspbutter or margarine, softened
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1 jarbaby food prunes (2 1/2 oz)
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1 15-oz canpumpkin puree
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2/3 csplenda granular
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2 Tbspmolasses
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1 1/2 tspvanilla
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1egg
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1/4 craisins, finely chopped
- FROSTING:
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4 ozlight tub cream cheese
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6 oznon-fat cream cheese
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1/4 csplenda granular
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2 Tbsporange juice
How To Make frosted pumpkin bars
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1Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick baking spray.
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2Mix together flour, baking powder, baking soda, and spices.
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3In a large bowl, with an electric mixer, cream the margarine and prunes together. Add pumpkin puree, Splenda, molasses, vanilla, and egg. Beat well. Stir in flour mixture. Stir in raisins. Spoon into prepared pan and smooth. Bake for 20 minutes, or until cake springs back when lightly touched in the center. Cool on rack.
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4In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy. Spread frosting onto cool bars. Refrigerate. Twenty-four servings.
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5Per serving: Calories 75 Carbohydrate 8 grams Protein 3 grams Fat 3.5 grams (saturated I) Fiber 0.5 grams Sodium 120 milligrams Diabetic exchange = 1/2 carbohydrate, 1 fat WW point comparison = 2 points
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