frosted pumpkin bars
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.
No Image
prep time
20 Min
cook time
20 Min
method
Bake
yield
24 serving(s)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon mace
- 6 tablespoons butter or margarine, softened
- 1 jar baby food prunes (2 1/2 oz)
- 1 15-oz cans pumpkin puree
- 2/3 cup splenda granular
- 2 tablespoons molasses
- 1 1/2 teaspoons vanilla
- 1 - egg
- 1/4 cup raisins, finely chopped
- FROSTING:
- 4 ounces light tub cream cheese
- 6 ounces non-fat cream cheese
- 1/4 cup splenda granular
- 2 tablespoons orange juice
How To Make frosted pumpkin bars
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Step 1Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick baking spray.
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Step 2Mix together flour, baking powder, baking soda, and spices.
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Step 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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Step 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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Step 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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