SKINNY NUTTY CARROT CAKE BARS
- 3/4 c. all purpose flour
- 1/2 c. sugar (xylitol or splenda)
- 1/4 c. whole wheat flour
- 1-1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1 c. finely shredded carrots
- 3/4 c. chopped nuts, toasted
- 1/3 c. refrigerated or frozen egg product, thawed,
- or 3 egg whites, lightly beaten
- 1/4 c. oil (may substitute with applesauce)
- 1/4 c. skim milk
- 1 recipe Fluffy Cream Cheese Frosting
Adapted from 1.bp.blogspot.com
Preheat oven to 350.
Line 9" X 9" X 2" baking pan with foil, extending over edges. Lightly coat foil with nonstick cooking spray. Set aside.
In medium bowl, combine all purpose flour, sugar, whole wheat flour, pumpkin pie spice, baking powder and 1/8 tsp. salt. Add carrots, 1/2 c. nuts, egg, oil, and milk. Stir just until combined. Spread in prepared pan.
Bake 15 - 18 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack.
Using the foil edges, lift uncut bars out of pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with remaining 1/4 c. nuts. Cut into 20 bars. Cover and store in the refrigerator up to 3 days.
FLUFFY CREAM CHEESE FROSTING:
In medium bowl, beat half of 8 - ozs. pkg. softened reduced-fat cream cheese (neufchatel) with electric mixer on medium speed until smooth. Beat in 1/4 c. low-fat yogurt until smooth. Fold in 1/2 c. thawed frozen light whipped dessert topping.
Per bar: Using sugar - 121 calories, 7 gr. total fat (2 gr. sat. fat) 5 mg. cholesterol, 64 mg. sodium, 12 gr. carb., 1 gr. fiber, 3 gr. protein
With sugar substitute: 102 calories, 7 gr. carb. (the rest of info is same as above)