Here you have it! Your newest, leanest, Paula Deen inspired sweet treat for this fall. Enjoy it without an ounce of guilt!!
Original recipe courtesy Patty Ronning as adapted by Paula Deen
- 1 cup Egg Beaters (Original)
- 1 cup natural apple sauce
- 1 15-ounce can pumpkin
- 1 cup Splenda with Fiber
- 1/2 cup granulated sugar
- 1 cup sifted WHOLE WHEAT flour
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces FAT FREE Philadelphia Cream Cheese, softened
- 4 ounces "I Can't Believe It's Not Butter", softened
- 1 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Combine the Egg Beaters, sugar and Splenda, apple sauce and pumpkin until light and fluffy; using an electric mixer.
Stir together the flours, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture.
Mix on a low speed until the batter is smooth. Spread the batter into a prepared 13 X 10-inch baking pan. Prepare the lean way by using a fat free cooking spray.
Bake for 30 minutes. Let cool completely before frosting.
To make the icing: Combine the fat free cream cheese and "I Can't Believe It's Not Butter" in a medium bowl. Use an electric mixer for this too and mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin cake/bars.
They didn't come out as "bars". They were more like a cake. Still...this recipe is absolutely delicious. It's a top 5 for desserts. If you are in the mood for some fall baking, then print off this recipe and get going!
And the fun part...
Look at what you will save by making a few simple switches!
NUTRITION FACTS (per serving):
BEFORE: 291.8 calories / 17.2g fat / 32.2g carbohydrate / 3.1g protein / .8g fiber
AFTER: 121.8 calories / 2.3g fat / 23.9g carbohydrate / 2.4g protein / 3.3g fiber
SAVES: 170 calories / 14.9g fat / 8.3g carbohydrate & ADDS: 2.5g fiber