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Title: Light and Spicy Pumpkin Bars
Categories: Cookie Lowfat
Yield: 48 Servings
| 1 | c | All-purpose flour; or unbleached |
| 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 |
FROSTING:: 1 1/2 cups Powdered sugar 2 tablespoons Margarine -- softened 1/2 teaspoon Vanilla extract 2 tablespoons Plain yogurt --up to 3 tablespoons
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.
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.
Nutrition Analysis: 90 calories, 1g protein, 15g carbohydrate, 3g fat, 9mg cholesterol, 60mg sodium.
Posted to MM-Recipes Digest V4 #7 by Lynda Beaugez Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991
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