Red Velvet Pumpkin Bars

Red Velvet Pumpkin Bars

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From: Diabetic Living Magazine

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

Ingredients 24 servings

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Original recipe yields 24 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 2 teaspoons all-purpose flour
  • 1½ cups all-purpose flour
  • 1⅓ cups granulated sugar (see Tips)
  • ½ cup whole-wheat flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 (15 ounce) can pumpkin
  • 1 (6 ounce) container plain nonfat Greek yogurt
  • ½ cup refrigerated or frozen egg product, thawed
  • ⅓ cup canola oil
  • 1 tablespoon red food coloring
  • 1½ teaspoons vanilla extract
  • 1 teaspoon cider vinegar
  • 1 (1.3 ounce) envelope whipped dessert topping mix
  • ¼ cup whipped light cream cheese
  • 3 tablespoons fat-free milk
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • Unsweetened cocoa powder (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. In a large bowl sift together the 1½ cups all-purpose flour, the granulated sugar, whole wheat flour, the 3 tablespoons cocoa powder, the baking soda, salt, and pumpkin pie spice.
  3. In a medium bowl combine pumpkin, yogurt, egg, canola oil, food coloring, the 1½ teaspoons vanilla, and the vinegar. Add to flour mixture, stirring just until combined. Spread into the prepared baking pan.
  4. 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.
  5. For topping, in a medium bowl combine topping mix, cream cheese, milk, powdered sugar, and the ½ teaspoon vanilla. Beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Cover and chill until needed.
  6. 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 1⅓ 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 information

  • Serving size: 1 bar with 1 tablespoon topping
  • Per serving: 137 calories; 4 g fat(1 g sat); 1 g fiber; 24 g carbohydrates; 3 g protein; 28 mcg folate; 1 mg cholesterol; 14 g sugars; 2,806 IU vitamin A; 1 mg vitamin C; 25 mg calcium; 1 mg iron; 128 mg sodium; 86 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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