Friday, November 29, 2013

HAPPY THANKSGIVING!! Pumpkin Carrot bars with Cream Cheese topping!

I know it's been way too long since I've posted.... Things got crazy for a while with work... and my wedding, but now things are calming down - just in time for the holidays!!  

I'm cooking today for Thanksgiving at my Grandma's house tomorrow..... I like to try to healthy things up when I can (as you know) - especially when I'm taking something to someone else's house.  I think too many people still think healthy = doesn't taste good - which is so not the case!!

I found a recipe for Pumpkin Carrot bars w/cream cheese frosting online here, and decided to tweak it and make it even better!! 

You'll need: 
3/4 cup almond flour
1 scoop vanilla protein powder
2 tsp pumpkin pie spice
1tsp baking soda
2tsp reduced sodium baking powder
2 tsp stevia in the raw
1/4 cup splenda brown
1/3 cup butter (I used Move Over Butter)
2 large eggs
4 tbsp liquid egg whites (Or 2 egg white)
1 can (15oz) pumpkin
2/3 cup carrot - shredded or put through food processor

Cream Cheese Topping: 
6oz 1/3 less fat cream cheese (softened)
1/8-1/4 tsp stevia in the raw
3/4 scoop vanilla protein powder
 2tbsp skim milk

Preheat oven to 350.  Spray 9x13 baking pan with non stick cooking spray.
Whisk together eggs, pumpkin pie spice, flour, egg whites, baking powder, baking soda, protein powder, and almond flour.
Add in stevia, butter, brown sugar and mix with hand mixer.  Add in carrots and pumpkin - mix thoroughly.  Spread into greased pan.
For Cream Cheese topping - Combine cream cheese, stevia, vanilla protein powder and skim milk.  Use mixer to mix well.  
Drop spoonfuls of topping onto pumpkin/carrot batter.  Swirl mixture into batter with a butter knife.  Bake about 30 minutes until done (toothpick will come out clean when dipped in center).

Cool and cut into squares.

Makes 24 servings. 

1 square = 
78 Calories
5g Fat
6g Carbs
1g Fiber
4g Protein
135mg Sodium

No comments:

Post a Comment