Pumpkin Shortbread Bars - Fat Free AND Sugar Free
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 62.1
- Total Fat: 0.8 g
- Cholesterol: 23.2 mg
- Sodium: 174.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.5 g
View full nutritional breakdown of Pumpkin Shortbread Bars - Fat Free AND Sugar Free calories by ingredient
Introduction
Delicious! :)Adapted from Picky Palate Delicious! :)
Adapted from Picky Palate
Number of Servings: 16
Ingredients
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1 cup Promise Fat Free Spread
1.25 cups granulated Splenda
1.5 cups AP flour
.5 tsp salt
1 can pure pumpkin (1.75 cups)
.5 cup granulated Splenda
.25 cup skim milk
2 large eggs
1 tsp ground cinnamon
.5 tsp ground nutmeg
Directions
Preheat oven to 350 F. Cream butter spread with 1.25 cups Splenda until well combined. Slowly add in flour and salt until dough forms (will be very sticky). Press into bottom of 8x8 baking dish lined with foil and sprayed with PAM.
To prepare pumpkin layer, mix pumpkin, .5 cup Splenda, milk, eggs, cinnamon and nutmeg in mixing bowl until well combined. Pour over shortbread layer. Bake for 35 minutes or until pumpkin layer is golden brown.
Serving Size: 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user KMLINDAUER.
To prepare pumpkin layer, mix pumpkin, .5 cup Splenda, milk, eggs, cinnamon and nutmeg in mixing bowl until well combined. Pour over shortbread layer. Bake for 35 minutes or until pumpkin layer is golden brown.
Serving Size: 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user KMLINDAUER.
Member Ratings For This Recipe
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TUROPHILIAMMM
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PSUZANNER
Taste is there but I followed the instructions almost exactly and mine ,ever hardened so I never go\ bars just square pie. Pumpkin layer is pie like in texture shortbread layer is very buttery I don't like the taste of artificial sweetners, so I used sugar in the raw heaping 1/2 o, bottom and - 6/9/17
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SWEDE58