Pumpkin Bars Servings: 36 Bars
- 1/2 cup margarine
- 1/2 cup fruit sweetener
- 1/2 cup mashed banana (1 medium banana)
- 1 egg
- 1/2 cup canned pumpkin
- 2 tsp vanilla
- 1-1/2 cups flour
- 1 tsp cinnamon
- 1 tsp each: ginger, allspice, baking soda
- 1/2 cup raisins
- 1/2 cup chopped nuts
TOPPING:
- 3 Tbsp orange juice concentrate
- 3 Tbsp fruit sweetener
- 2 tsp orange rind, freshly grated
- 1 tsp vanilla
1. Combine margarine, fruit sweetener and mashed banana. Beat in egg, pumpkin & vanilla.
2. Combine dry ingredients and stir into pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch pan that has been sprayed with a non-stick cooking spray.
3. Bake 20-25 minutes at 325 degrees, or until firm in the center.
4. Combine juice concentrate, 3 Tbsp fruit sweetener, orange rind and 1 tsp vanilla. Spread glaze over warm bars.
Nutritional Analysis:
Calories - 78
Fat - 4gm
Cholesterol - 8mg
Sodium - 54mg
Carbs - 10gm
Diabetic Exchanges:
2/3 Bread
1 Fat
You'll find lots of stuff at www.diabeticproducts.com, including a few recipes. According to the site, DiabetiSweet, used in the following recipes, can be found at quite a few stores, including Wal-Mart. It's worth trying.
Chocolate Cake
- 2 eggs
- 1 ½ cups flour
- 1/4 cup DiabetiSweet
- 1/2 cup unsweetened cocoa
- 1 ½ teaspoons baking soda
- 2/3 cup safflower oil
- 1/4 teaspoon vanilla extract
- 1 cup 2% milk
Preheat oven to 350 degrees. Spray a 13” x 9” pan with cooking spray. Lightly beat eggs; until just mixed. Combine beaten eggs and rest of ingredients. Mix until blended; do not over mix. Pour into prepared pan. Bake for approx. 45 minutes or until knife inserted in center comes out clean. (24 servings)
Diabetic Exchanges:
½ starch
1fat
Chocolate Frosting
- 1/3 cup nonfat dry milk
- 2 tablespoons DiabetiSweet
- 1 ½ teaspoon chocolate extract
- 4 teaspoons margarine (melted)
Add chocolate extract and DiabetiSweet to melted margarine and mix well. Add nonfat dry milk slowly while constantly stirring. Mix until creamy. For thinner icing add a small amount of skim milk. For thicker icing add a small amount more of nonfat dry milk. (serving size - ¼ total mixture)
Diabetic Exchanges:
¼ low-fat milk
1 fat
Our last recipe comes from Diabetic-lifestyle.com. Another site worth checking out.
Chocolate Drizzled Meringue Kisses (makes 24)
- 2 extra large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1 tablespoon honey
- 1/2 teaspoon almond extract
- 2 tablespoons semisweet chocolate morsels
1. Preheat oven to 375°F. Line a baking sheet with baking parchment. Position an oven rack in the middle of the oven.
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