Frosted Pumpkin Bars Diabetic Food

FROSTED PUMPKIN SNACK BARS

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• Beat cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.

FROSTED PUMPKIN BARS (DIABETIC)

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.

PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

MAPLE FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease 15x10-inch jelly-roll pan.
• Combine flour, baking powder, cinnamon and salt in medium bowl.
• Beat sugar, butter and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Beat in pumpkin.
• Gradually beat in flour mixture.
• Spread into prepared pan.
• Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
• Cool completely in pan.
• Spread with Maple Icing.
• Cut into bars.
• FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
• Frost and cut into squares.
• Garnish with chopped pecan if desired.

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F.
• Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
• In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.
• Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.
• To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.

DIABETIC PUMPKIN CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 375 degrees.
• Grease a 9x13 pan.
• For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
• For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
• Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
• Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.