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Pumpkin Bars


nonstick spray coating
1 cup all-purpose flour
2/3 cups sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup canned pumpkin
2 slightly beaten egg whites
1/4 cup cooking oil
1/4 cup water
--cream cheese frosting--
2 ounces reduced-fat cream cheese
--1/4 cup neufchatel
1 cup sifted powdered sugar
1 teaspoon vanilla
1/4 teaspoon grated lemon or orange peel
1 cup sifted powdered sugar

Spray an 11x7xl 1/2-inch baking pan with nonstick coating; set aside.

Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves in a medium mixing bowl. Stir in pumpkin, egg whites, cooking oil, and water till thoroughly combined. Spread batter into the prepared pan.

Bake in a 350F oven for 20 to 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. When cool, frost with Cream Cheese Frosting. Cut into bars. Cover and store in the refrigerator.

Makes 24 bars.

Cream Cheese Frosting: Beat 1/4 of an 8-ounce package reduced-fat cream cheese (Neufchatel) (1/4 cup), 1 cup sifted powdered sugar, 1 teaspoon vanilla, and 1/4 teaspoon grated lemon or orange peel in a medium mixing bowl till well combined. Gradually beat in 1 cup sifted powdered sugar.

Nutrition facts per serving: 145 cal., 4 g total fat (1 g sat. fat), 2 mg cholesterol, 89 mg sodium, 26 g carbohydrate., 1 g dietary fiber, 2 g pro., Daily Value: 43% vitamin. A.

Food Exchanges: 1 1/2 bread, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 24 servings

Preparation Time: 0:00

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