Carrot-Pumpkin Bars
Recipe from Better Homes and Gardens

Double your beta-carotine by using both carrot and pumpkin in these diabetic-friendly holiday bars. Freeze for up to one month. Perfect for a last-minute dessert.


Carrot-Pumpkin Bars


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Ingredients
 
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  •     Nonstick cooking sprayOn Sale
  • 1-1/4  cups  all-purpose flourOn Sale
  • 1  teaspoon  baking powderOn Sale
  • 1/2  teaspoon  ground allspiceOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1  teaspoon  finely shredded lime peelOn Sale
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, slightly beatenOn Sale
  • 1/2  cup  sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugarOn Sale
  • 3/4  cup  canned pumpkinOn Sale
  • 1/3  cup  cooking oilOn Sale
  • 2  tablespoons  lime juiceOn Sale
  • 1/2  cup  finely shredded carrotOn Sale
  • 1/3  cup  chopped macadamia nuts or almondsOn Sale
  •     Powdered sugar (optional)On Sale
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Directions
1.
Preheat oven to 350 degree F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
2.
In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.
3.
In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.
4.
Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
5.
Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over. Makes 16 bars.

Sugar Substitutes
Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1/2 cup sugar.

Make-Ahead Directions
Bake and cut bars as directed. Layer cut bars between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw for 15 minutes before serving.
Nutrition information
Calories 128, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 89 mg, Carbohydrate 15 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5, Other Carbohydrate .5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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