Diabetic Dessert of the Week – Pumpkin Tartlets

November 24, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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Diabetic Dessert of the Week – Vanilla Pumpkin Pie

October 27, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Vanilla Pumpkin Pie. To make this week’s Dessert you’ll be needing Fat Free and Sugar Free Instant Vanilla Pudding Mix, Fat Free Skim Milk, Canned Solid Pack Pumpkin, Cinnamon, Nutmeg, Sugar Substitute, and Reduced Fat Pie Crust. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Vanilla Pumpkin Pie
Searching for your the perfect dessert for your holiday table? Look no further! Vanilla pudding perfectly balances creamy pumpkin in this pie for a flavor combination that’s simply divine! Even better, the recipe can be made a day in advance and refrigerated overnight, freeing up time for all your other seasonal to-dos!

Ingredients
1 package (1/2 ounce, 4-serving size) fat-free, sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1 cup canned solid-pack pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sugar substitute
1 baked 8-inch reduced-fat pie crust

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Whisk pudding mix and milk together in medium bowl.

2. Add pumpkin, cinnamon, nutmeg and sugar substitute. Mix well.

3. Pour mixture into crust. Chill 3 hours, or until firm.

Tip: Make this recipe the day before and refrigerate overnight.

Nutrition Information:
Calories: 158 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 308 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-pumpkin-pie/

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Blueberry Cupcakes with Cream Cheese Frosting

May 26, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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Here’s a recipe for Blueberry Cupcakes with Cream Cheese Frosting. To make these Delicious Cupcakes you’ll be needing Flour, Baking Powder, Baking Soda, Salt, Sugar Substitute, Grated Lemon Peel, Low Fat Yogurt, Blueberries, Low Fat Yogurt, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Blueberry Cupcakes with Cream Cheese Frosting
Nothing beats homemade cupcakes! You’ll love this sweet combination of fresh blueberries, moist cake, and smooth and creamy frosting.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar substitute*
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1 large egg
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 1/4 cups plain low-fat yogurt
1 cup fresh blueberries
4 ounces reduced-fat cream cheese, cut into cubes
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup sugar substitute*

Directions

Yield: 12 servings.
Serving size: 1 cupcake.

1 – Preheat oven to 350°F. Line 12 muffin standard (2 1/2-inch) muffin pan cups with paper baking cups; spray baking cups with nonstick cooking spray.

2 – Whisk flour, baking powder, baking soda, and salt in medium bowl.

3 – Beat sugar substitute, butter, and oil in large bowl with electric mixer at medium speed until mixture resembles coarse crumbs. Beat in egg, lemon peel, and vanilla. Alternately add flour mixture and yogurt, beginning and ending with flour mixture, beating well after each addition. Stir in blueberries.

4 – Spoon batter evenly into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.

5 – For frosting, beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in vanilla, powdered sugar, and sugar substitute at low speed until blended; increase to high speed and beat until smooth (do not overbeat or frosting will be too thin). Refrigerate 15 to 30 minutes; spread evenly on cupcakes.

*Note. This recipe was tested using sucralose-based sugar substitute.

Nutrition Facts Per Serving:
Calories: 159 calories, Carbohydrates: 7 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 251 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-cupcakes-cream-cheese-frosting/

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Diabetic Dessert of the Week – Frozen Berry Ice Cream

April 7, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Frozen Berry Ice Cream. This delicious Dessert is made using Strawberries, Peaches, Blueberries, Sugar Substitute, Vanilla, and Low Fat Vanilla Ice Cream. It’s only 69 calories and 15 carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Frozen Berry Ice Cream

Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)

Directions
1 – Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

2 – Add ice cream; process until well blended.

3 – Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Yield: 8 servings.

Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/frozen-berry-ice-cream/

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Diabetic Dessert of the Week – Tropical Fruit Coconut Tart

March 31, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Tropical Fruit Coconut Tart. This dish is made using Corn Flakes, Flaked Coconut, Egg Whites, Pineapple Chunks, Cornstarch, Sugar Substitute, Coconut Extract, Mango, and Banana. One refreshing Dessert! There’s 139 calories and 23 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Tropical Fruit Coconut Tart
Nothing says paradise quite like a heavenly blend of tropical fruits. Combining pineapple, mango, banana and coconut, this divine dessert is sure to transport you to the islands without leaving your backyard.

Ingredients
1 cup cornflakes, crushed
1 can (3 1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15 1/4 ounces) pineapple chunks in juice, undrained
2 teaspoons cornstarch
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 teaspoon coconut extract (optional)
1 mango, peeled, pitted and thinly sliced
1 medium banana, thinly sliced

Directions
Yield: 8 servings
Serving size: 1 wedge

1 – Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.

2 – Combine cornflakes, coconut, and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.

3 – Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.

4 – Combine pineapple, mango slices, and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.

Note: The crust can be made 24 hours in advance, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/tropical-fruit-coconut-tart/

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Diabetic Dessert of the Week – Vanilla Almond Fruit Dip

March 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Vanilla Almond Fruit Dip. To make this week’s recipe you’ll be needing Fat Free Half and Half and Fat-Free Sugar-Free Vanilla Instant Pudding Mix, Sugar Substitute, Vanilla Extract, Almond Extract, and Fresh Fruit. There’s 52 calories and 8 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Vanilla Almond Fruit Dip
Combine this low-carb dip with your favorite fruits for a delightful dessert!

Ingredients
2 1/2 cups fat-free half-and-half
1 package (4-serving size) fat-free sugar-free vanilla instant pudding mix (dry)
1 tablespoon sugar substitute
1 teaspoon vanilla extract
1 teaspoon almond extract
Fresh fruit (optional)

Directions
Yield: 10 (1/4-cup) servings
Serving size: 1/4 cup dip (without fruit)

1 – Beat half-and-half, pudding mix, sugar substitute, vanilla, and almond extracts in mixing bowl with electric mixer at medium speed 2 minutes. Serve immediately or refrigerate until ready to serve. Serve with fruit for dipping, if desired.

Nutrition Information:
Calories: 52 calories, Carbohydrates: 8 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 10 mg, Sodium: 92 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snack/vanilla-almond-fruit-dip/

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Diabetic Dessert of the Week – Pumpkin Tartlets

November 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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Appetizer of the Week – Apple-Raspberry Granola Skillet

November 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is an Apple-Raspberry Granola Skillet. To make this week’s Appetizer you’ll be needing Reduced Fat Granola (without raisins), Water, Lemon Juice, Cornstarch, Apples, Ground Cinnamon, Frozen Unsweetened Raspberries, Sugar Substitute, Vanilla, and Almond Extract. There’s 86 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Apple-Raspberry Granola Skillet
This seasonal granola comes together quickly and makes a perfect breakfast or snack before hitting the hiking trails. It’s a perfect way to make use of your apple-picking haul!

Ingredients
1 cup reduced-fat granola without raisins
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons cornstarch
1 pound apples, cored and sliced
1/2 teaspoon ground cinnamon
4 ounces frozen unsweetened raspberries
3 packets sugar substitute
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Directions
Yield: 8 servings
Serving size: 1/2 cup

1. Place granola in small resealable food storage bag; seal tightly. Crush to coarse crumb texture; set aside.

2. Combine water, lemon juice, and cornstarch in small bowl; stir until cornstarch is completely dissolved.

3. Combine apples, cornstarch mixture, and cinnamon in 10-inch skillet; stir until blended. Heat over medium-high heat. Bring to a boil. Boil 1 minute, or until thickened, stirring constantly.

4. Remove skillet from heat. Gently fold in raspberries, sugar substitute, vanilla, and almond extract. Sprinkle granola crumbs evenly over top. Let stand, uncovered, 30 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 19 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 31 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/apple-raspberry-granola-skillet/

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“Meatless Monday” Recipe of the Week – Open-Face Pear and Walnut Breakfast Sandwiches

October 25, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday ” Recipe of the Week is an Open-Face Pear and Walnut Breakfast Sandwiches. To make this week’s recipe you’ll be needing Pears, Unsweetened Applesauce, Walnuts, Sugar Substitute, Ground Cinnamon, Ground Nutmeg, Multigrain Bread, Shredded Swiss Cheese, and Dried Cranberries. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Open-Face Pear and Walnut Breakfast Sandwiches
Tired of the same old spread at breakfast? You’ll love this seasonal fall sandwich, featuring the flavors of pears, walnuts, cinnamon, and cranberries!

Ingredients
2 pears, peeled and chopped
1/2 cup unsweetened applesauce
3 tablespoons chopped walnuts
2 tablespoons sugar substitute*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 slices multigrain bread
1/3 cup finely shredded Swiss cheese
Chopped dried cranberries

Directions
Yield: 4 servings
Serving size: 1 slice bread with 1/4 cup topping

1. Preheat oven to 425°F. Combine pears, applesauce, walnuts, sugar substitute, cinnamon, and nutmeg in medium bowl.

2. Toast bread; place on nonstick baking sheet. Top evenly with pear mixture. Sprinkle with cheese. Bake 8 minutes, or until cheese melts.

3. Garnish with cranberries.

*This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 194 calories, Carbohydrates: 30 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 3 mg, Sodium: 139 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/breakfast/open-face-pear-and-walnut-breakfast-sandwiches/

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Diabetic Dessert of the Week – Wholesome Chocolate Chip Pumpkin Bars

October 21, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Wholesome Chocolate Chip Pumpkin Bars. Sugar Substitute, Spices, Molasses, Reduced Fat Cream Cheese, and Chocolate Chips are just some of the ingredients you’ll be needing to make this week’s recipe. There’s 110 calories and 13 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Wholesome Chocolate Chip Pumpkin Bars

One taste of these delightful, low-carb bars and you’ll never look at chocolate chips the same way. Adults and kids alike will be clamoring for these sweet treats once they make their appearance on the dessert table.

Ingredients
1 cup white whole wheat flour
1 cup all-purpose flour
3/4 cup sugar substitute*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 ounces) solid packed pumpkin
2 large eggs
1/4 cup canola oil
1 container (2 1/2 ounces) puréed baby food prunes
2 tablespoons molasses
2 tablespoons packed brown sugar
4 ounces reduced-fat cream cheese
4 ounces nonfat cream cheese
2 tablespoons sugar substitute*
1/2 cup reduced-fat whipped topping
6 tablespoons mini chocolate chips

Directions
1 – Preheat oven to 350°F. Coat 13×9-inch pan with nonstick baking spray.

2 – In medium bowl mix together flours, 3/4 cup sugar substitute, baking powder, baking soda, and spices.

3 – In large bowl stir together pumpkin, eggs, oil, prune purée, molasses, and brown sugar. Mix in flour mixture and stir just until combined.

4 – Spoon into pan, smooth, and bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack.

5 – In small bowl beat together cream cheeses and 2 tablespoons sugar substitute. Beat in whipped topping. Spread frosting onto cooled cake and top with chocolate chips. Cut into 24 squares.

*This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings.

Serving size: 1 square.

Nutrition Facts Per Serving:
Calories: 110 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Fiber: 2 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
https://beatcancer2010.wordpress.com/?s=Wholesome+Chocolate+Chip+Pumpkin+Bars

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Feedyou.blog

Family, friends, and good food make for a great life.

The Broken Yoke

A family friendly food blog

Lovely Home And More

Music, Homemaking, Books & Movies, Self-care, Relationships

The Kitchen Beginner's Guide for Guys

A Guide to help the kitchen newbie get started with basic techniques and equipment.

whimsicalwanderingsofgrinninggranny

My fun and unpredictable travels while enjoying what life has to offer. Follow me & I'll follow you!

The Bernstein Brood

Twin mom + 2. Breastfeeding, pumping, working, and a life with 4 littles

The Grantham Gardener

From garden to plate

Doing it Keto style

a journey to healthy

JiaStyle-Fitwellness

Beauty Force Health

Kerr Family Recipes

From our house to yours!

Home to Homestead

Composting. Cultivating. Cooking.

Love Easy Recipes

Easy Delicious Recipes That Anyone Can Make Quick And Easy

Queen Melish

| Mom-mazing making moments | Food | Beauty | Fitness |

Learning to cook from scratch

Delicious and easy foods made from scratch.

redstovediaries

Living well, even gluten free