Carrot-Pumpkin Bars
This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.
Nutrition Facts
Serving Size:
1 triangle or bar Per Serving:
117 calories; protein 2.2g; carbohydrates 12.5g; dietary fiber 1g; sugars 3.8g; fat 6.7g; saturated fat 1g; vitamin a iu 2296.1IU; vitamin c 1.5mg; folate 30.9mcg; calcium 16.2mg; iron 0.9mg; magnesium 9.5mg; potassium 68.8mg; sodium 88.7mg.
Exchanges:
1/2 starch, 1/2 other carb, 1 fat