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Light and Spicy Pumpkin Bars

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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 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1/4 ts 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 tb Margarine; softened
1/2 ts Vanilla extract
2 tb Plain yogurt; to 3 tablespoo

INSTRUCTIONS

FROSTING
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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