Monday, August 22, 2011

Pumpkin Bar Update

Yesterday, was once again a top-down kind of day...
Ann, in her mid-life crisis car, picked me up yesterday and we went for a drive! To Twin Lakes and around both of the lakes.  It was a gorgeous day and to be honest, Ann wanted to get my mind off the fact that I had left my first-born at college the day before.
You worked-for awhile:)  Twin Lakes is a cute little area not far from Rockwell City.  It has a picturesque church camp and a quiet, clean campground.  Of course, there were also a number of gorgeous houses for us to ooh and aah over ...and dream about! 

Pumpkin Bar update

About a week ago, I made Paula Dean's Pumpkin BarsAs I wrote, they are to die for!  But, as promised, I worked on a low-fat, low sugar version of these bars.  Score!  I think this version is very, very close to the original and much more figure friendly...

No Guilt Pumpkin Bars
1 cup egg substitute
1 cup sugar & 2/3 cup Splenda
1 cup unsweetened applesauce
one 15 oz. can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

1 8 oz fat-free cream cheese
1 8 oz Cool Whip Free
1/2 cup Splenda
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. Using an electric mixer at medium speed, combine egg substitute, sugar/Spenda, applesauce and pumpkin until light and fluffy.  Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

3. Spread the batter in the ungreased non-stick 13 X 9 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

4. To make the icing: Beat the cream cheese with an electric mixer until smooth. Then add the Cool Whip, Splenda and vanilla until combined.  Spread on cooled pumpkin bars.

Enjoy with no guilt!

Have a great week everyone!

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