Frosted Pumpkin Bars Diabetic Recipes

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FROSTED PUMPKIN BARS (DIABETIC)



Frosted Pumpkin Bars (Diabetic) image

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.

Provided by lazyme

Categories     < 60 Mins

Time 35m

Yield 24 serving(s)

Number Of Ingredients 18

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 margarine, softened
1 (2 1/2 ounce) jar prune baby food
1 (15 ounce) can pumpkin puree
2/3 cup Splenda granular
2 tablespoons molasses
1 1/2 teaspoons vanilla
1 egg
1/4 cup raisins, finely chopped
4 ounces light cream cheese, tub
6 ounces fat-free cream cheese
1/4 cup Splenda granular
2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9 x 13-inch pan with nonstick baking spray.
  • Mix together flour, baking powder, baking soda, and spices.
  • In 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.
  • In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
  • Spread frosting onto cool bars.
  • Refrigerate.
  • Per 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.

Nutrition Facts : Calories 103.6, Fat 4.4, SaturatedFat 1.4, Cholesterol 13, Sodium 136.4, Carbohydrate 13.1, Fiber 0.6, Sugar 2.6, Protein 3.1

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