Pumpkin Cream Cheese Bars

[Guest guest]

By now, you must think all I eat are sweet things. I do have an insatiable

sweet tooth but I send these because they're really good and easy to make

 

 

* Exported from MasterCook *

 

Pumpkin Cream Cheese Bars

 

Recipe By :

Serving Size : 24 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 2/3 cups sugar

1/2 cup vegetable oil

1/4 cup Lighter Bake (see note)

4 eggs (see note)

1 15 0z can solid pumpkin

1 1/2 cups flour

1/2 cup soy flour

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

CREAM CHEESE FROSTING

4 ounces light (neufchatel) cream cheese

1/2 cup margarine

1 teaspoon vanilla

2 cups powdered sugar (or more as needed for

desired consistency)

1 cup coarsely chopped roasted soybeans

 

Preheat oven to 350F. Spray a 10 x 15 x 1-inch pan (see notes) w/ non-stick

spray. In a large bowl, combine sugar, eggs, oil and prune puree. Add pumpkin

and mix thoroughly. Combine flour and spices and stir into pumpkin mixture.

Pour batter into prepared pan. Bake for 25 to 30 minutes or until tester comes

out clean from middle of pan. Cool well before icing w/ cream cheese froosting.

Cream cheese frosting: Combine all ingredients except soynuts. Mix until

smooth. Frost pumpkin bars. Sprinkle w/ soynuts.

 

Source:

" http://soyfoods.com/recipes "

 

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Per serving: 165 Calories (kcal); 9g Total Fat; (47% calories from fat); 1g

Protein; 21g Carbohydrate; 0mg Cholesterol; 227mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

 

NOTES : I used a product called Wonderslim, but don't see why you couldn't use

babyfood prunes.

In place of 4 eggs, I used 2 cartons of egg-beaters.

I used a 13 x 9 " pan and it worked fine.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0