Light and spicy pumpkin bars

48 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour; or unblea
1 cup Whole wheat flour
1½ cup Brown sugar; packed
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
¼ teaspoon Salt
½ cup Oil
½ cup Apple juice
16 ounces Pumpkin; canned, 2 cups
2 Eggs
1½ cup Powdered sugar
2 tablespoons Margarine; softened
½ teaspoon Vanilla extract
2 tablespoons Plain yogurt; to 3 tablespoo

Directions

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@...> on Oct 10, 1997

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