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

Source: Diabetic Living Magazine


Recipe Summary

30 mins
55 mins


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

1 bar with 1 tablespoon topping
137 calories; protein 2.8g; carbohydrates 23.6g; dietary fiber 1.2g; sugars 13.8g; fat 4g; saturated fat 0.9g; cholesterol 1.3mg; vitamin a iu 2806.3IU; vitamin c 0.8mg; folate 27.7mcg; calcium 24.5mg; iron 0.9mg; magnesium 13.5mg; potassium 85.7mg; sodium 127.9mg.

1 1/2 starch, 1 fat