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Pumpkin Cream Cheese Carrot BarsA healthy pumpkin recipe you can serve for dessert, a snack or even breakfast.
This low-fat pumpkin recipe is perfect when you're craving something sweet, but you want to get a good nutritional boost from your calories.
Not only are these pumpkin cream cheese carrot bars low fat, they're low calorie, too. And you get two superfoods: pumpkin and walnuts. Serve these bars for breakfast with sliced bananas on the side and a glass of milk. Mmmmm. Pumpkin Cream Cheese Carrot Bars4 oz. whipped or low-fat cream cheese 1/8 cup orange juice 1-1/2 cups all-purpose unbleached flour 1/2 cup whole wheat pastry flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 2 tsp. baking powder 1 tsp. baking soda 1 cup white sugar 1/2 cup brown sugar 1/3 cup butter, softened 2 large eggs 2 large egg whites 1 15 oz. can pumpkin puree 1 cup shredded carrots Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. In a small bowl, mix cream cheese and orange juice together. Set aside. Mix flours, cinnamon, nutmeg, cloves, baking powder and baking soda in a small bowl. In a large mixing bowl, cream together white and brown sugars and butter. Beat eggs, egg whites, pumpkin puree and shredded carrots into the sugar-butter mixture. Add dry ingredients, mixing until moistened. Pour into the prepared pan. Using a teaspoon, drop spoonfuls of cream cheese mixture over batter. Swirl with a knife, until you get a marbled effect. Bake for 25-30 minutes. Makes 36 bars. Per serving: Calories: 97, Total Fat: 3 g (saturated fat: 2 g), Cholesterol: 18 mg, Sodium: 80 mg, Fiber: 1 g, Protein: 2 g, Vitamin A: 42%, Vitamin C: 2%, Calcium: 3%, Iron: 4% Check out these other pumpkin recipes:
The copyright of the article Pumpkin Cream Cheese Carrot Bars in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Pumpkin Cream Cheese Carrot Bars in print or online must be granted by the author in writing.
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