Carrot Pumpkin Bars
- Number of Servings: 36
Ingredients
Filling*Whole Wheat Flour, 0.5 cup (remove)*Flour, white, 1.5 cup (remove)Granulated Sugar, .5 cup (remove)Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 5 serving (remove)Brown Sugar, .5 cup, packed (remove)Egg, fresh, 2 large (remove)*Egg white, 2 serving (remove)Pumpkin, canned, without salt, 2 cup (remove)Carrots, raw, 1 cup, grated (remove)topping*Trader Joe's Organic Whipped Cream Cheese Light, 8 tbsp (remove)Granulated Sugar, .25 cup (remove)Milk, 1%, .5 fl oz (remove)
Preheat 350
Grease 15x10 jellyroll pan
Filling:
Combine Flour, desired spices, baking powder (2tsp) and baking soda (1tsp)
Beat sugar, butter and brown sugar until crumbly. Add eggs, whites, pumpkin and carrots until blended. Add flour mixture and spread into pan.
Topping:
Mix all ingredients until thoroughly blended.
Drop teaspoonfulls of topping over pumpkin batter and swirl with butter knife.
Bake for 25-30 minutes until tester comes out clean. Cool in pan completely on wire rach before cutting into squares.
Number of Servings: 36
Recipe submitted by SparkPeople user KGAMMON.
Grease 15x10 jellyroll pan
Filling:
Combine Flour, desired spices, baking powder (2tsp) and baking soda (1tsp)
Beat sugar, butter and brown sugar until crumbly. Add eggs, whites, pumpkin and carrots until blended. Add flour mixture and spread into pan.
Topping:
Mix all ingredients until thoroughly blended.
Drop teaspoonfulls of topping over pumpkin batter and swirl with butter knife.
Bake for 25-30 minutes until tester comes out clean. Cool in pan completely on wire rach before cutting into squares.
Number of Servings: 36
Recipe submitted by SparkPeople user KGAMMON.
Nutritional Info Amount Per Serving
- Calories: 76.3
- Total Fat: 1.6 g
- Cholesterol: 13.9 mg
- Sodium: 31.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.8 g
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