Pumpkin Bars Fat Free Food
FAT FREE PUMPKIN BARS
These fat free, low sugar pumpkin bars are great for an on-the-go breakfast or snack. I sometimes add oats, flax seeds, and protein powder to make them even more filling.
Provided by Rupertc
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients and set aside.
- Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit.
- Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.
Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 363.7, Carbohydrate 34.4, Fiber 3.1, Sugar 0.8, Protein 3.7
LOWER FAT PUMPKIN BARS
This is a lower fat version of recipe #63553 made for the getting lighter challenge of ZWT3. It turned out really well and I think you will enjoy this.
Provided by Crocheting Mama
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Beat together the sugar, applesauce, egg substitute and pumpkin.
- Sift dry ingredients into bowl.
- Mix well.
- Pour into a 15x10x1 pan and bake for 23-27 minutes.
- Cool completely.
- Mix together icing ingredients using more milk if needed.
- Spread over cooled pumpkin bars.
FALL HARVEST BUTTERNUT SQUASH/PUMPKIN BARS-NO FAT, SUGAR-FREE
This is adaption that I came up with from Recipe #232072 that is no fat and sugar free for dietary reasons. It is chock full of flavor, moist and very healthy!! You can also add to it to suit you. It is lower also in calories!! My six year old even loves it and have requested it already!! I have added to the baseline of this recipe and she did not even know she was eating Squash nor how healthy it was-she thought it was the real deal!! In my version, vanilla extract was added and pumpkin pie spice. For a real kick, I added two handfuls of coconut, 1/2 cup of macadamia nuts, coconut extract and Da'Vinci Sugar Free Caramel Syrup with Fat Free Cream Cheese frosting with Sugar Free Caramel Syrup!! You can also use any Squash or Pumpkin..be creative..but if you add more ingredients, remember it adds more calories!! Prep time not included for pureed squash although you can use baby food squash-its the something but fresher is better! Enjoy-we do..very delish and Yummy too! Update: If you are going to use just Squash, because of higher water content, OMIT the APPLESAUCE and INCREASE FLOUR TO 3 Cups.. I found this out the hard way. Also, don't use metal pan if you can help it..don't worry squash does turn color the next day. Must be refrigerated as well after you are done with it..
Provided by Wicked Creations
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease or spray baking non-stick spray 15x10x1 pan and set aside.
- In a small bowl, combine dry ingredients and set aside.
- In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
- Add a at a time flour mixture to the squash mixture until fully blended with whisk or low on electric mixture until it is cake batter.
- Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
- Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!
Nutrition Facts : Calories 152.2, Fat 0.3, SaturatedFat 0.1, Sodium 199.8, Carbohydrate 34.9, Fiber 1.3, Sugar 22.9, Protein 3.2
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