These simple bars are lightened up with pumpkin and fat-free yogurt, but taste as decadent as red velvet cake. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 15x10x1-inch baking pan with cooking spray. Gently wipe the pan interior with a paper towel so the pan bottom and sides are evenly coated with the spray. Dust with the 2 teaspoons all-purpose flour; set aside.

  • In a large bowl sift together the 1 1/2 cups all-purpose flour, the granulated sugar, whole wheat flour, the 3 tablespoons cocoa powder, the baking soda, salt, and pumpkin pie spice.

  • In a medium bowl combine pumpkin, yogurt, egg, canola oil, food coloring, the 1 1/2 teaspoons vanilla, and the vinegar. Add to flour mixture, stirring just until combined. Spread into the prepared baking pan.

  • Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 24 bars.

  • For topping, in a medium bowl combine topping mix, cream cheese, milk, powdered sugar, and the 1/2 teaspoon vanilla. Beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Cover and chill until needed.

  • To serve, top each bar with a tablespoon-size dollop of the topping. If desired, sprinkle with additional cocoa powder.


Tips: Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or C&H Light Sugar & Stevia Blend. Follow package directions to use product amount equivalent to 1 1/3 cups granulated sugar. PER SERVING WITH SUBSTITUTE: same as below, except 120 calories, 18 g carbohydrate, 8 g sugar Exchanges: 1 starch Carb Choice: 1

Nutrition Facts

137 calories; 4 g total fat; 0.9 g saturated fat; 1 mg cholesterol; 128 mg sodium. 86 mg potassium; 23.6 g carbohydrates; 1.2 g fiber; 14 g sugar; 2.8 g protein; 2806 IU vitamin a iu; 1 mg vitamin c; 28 mcg folate; 25 mg calcium; 1 mg iron; 14 mg magnesium;