| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Low-fat |
48 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour, or unblea |
| 1 |
c |
Whole wheat flour |
| 1 1/2 |
c |
Brown sugar, packed |
| 2 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground nutmeg |
| 1/2 |
t |
Ground cloves |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Apple juice |
| 16 |
oz |
Pumpkin, canned 2 cups |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Powdered sugar |
| 2 |
T |
Margarine, softened |
| 1/2 |
t |
Vanilla extract |
| 2 |
T |
Plain yogurt, to 3 tablespoo |
INSTRUCTIONS
Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to
350 degrees; grease and flour a 15 x 10 x 1-inch baking pan. Lightly
spoon flour into measuring cup; level off. In a large bowl, beat the
flours, brown sugar, baking powder, baking soda, spices, salt, oil,
apple juice, pumpkin and eggs on low speed until moistened. Beat for 2
minutes on medium speed. Spread evenly in the prepared pan. Bake for
20 to 30 minutes, or until a toothpick inserted in the center comes
out clean. Cool completely. For the frosting, combine the powdered
sugar, margarine, vanilla extract and enough yogurt for desired
spreading consistency; beat until smooth. Frost the cooled bars;
sprinkle with nutmeg, if desired. Refrigerate to set the frosting; cut
into bars. Penny Halsey (ATBN65B). Nutrition Analysis: 90 calories, 1g
protein, 15g carbohydrate, 3g fat, 9mg cholesterol, 60mg sodium.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez
<beaugez@bellsouth.net> on Oct 10, 1997
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