Diabetic Pumpkin Cream Cheese Squares

sobota, 15 lutego 2014

Diabetic Pumpkin Cream Cheese Squares

Time: 45 mins

Ingredients

  • 1 cup sugar-free canned solid-pack pumpkin
  • 1 cup Splenda granular (sugar substitute)
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup self-rising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Directions

  • 1 Preheat the oven to 375 degrees.
  • 2 Grease a 9x13 pan.
  • 3 For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
  • 4 For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
  • 5 Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
  • 6 Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.

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