Pumpkin Carrot Swirl Bars
Adapted from
Nestle
48 servings
| 1/4 cup unbleached flour | 1/2 cup egg whites | ||
| 2 tsps pumpkin pie spice | 15 ozs canned pumpkin | ||
| 2 tsps baking powder | 1 cup carrots, shredded | ||
| 1 tsp baking soda | Cream Cheese Topping: | ||
| 1 cup granulated sugar | 4 ozs fat-free cream cheese, softened | ||
| 2 tbsps olive oil, softened | 1/4 cup granulated sugar | ||
| 1/2 cup light brown sugar, packed | 1 tbsp fat-free milk |
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Preheat oven to 350. Prepare a 15" x 10" jelly-roll pan with cooking spray; set aside. In a mixing bowl, combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Add one cup granulated sugar, olive oil, and brown sugar. Mix until crumbly. Add egg whites, pumpkin, and carrots; mix well. Add flour mixture. Mix until all is combined. Spread into prepared pan; set aside. To prepare topping, combine cream cheese, remaining sugar and milk in small bowl. Mix until thoroughly blended. Drop teaspoonfuls over batter in pan; swirl mixture with spoon. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
| Calories | 43 | %CFF | 13 % | |
| Total Fat | 0.6 g | Saturated Fat | 0.0 mg | |
| Protein | 0.8 g | Cholesterol | 0.0 g | |
| Carbohydrates | 4 g | Sodium | 56 mg | |
| Sugars | 8 g | Fiber | 0.5 g | |
|
0.81 WW Points | ||||
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