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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