Saturday, September 8, 2012

Day 21 of 28 Days of Doing - Low Fat Pumpkin Cake Bars

28 Days of Doing - The Pinterest Challenge
In an attempt to DO more than PIN, I've challenged myself to 28 days of doing. I'm tackling 28 projects found on Pinterest in 28 days. You can see the entire collection of pins here.
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Today's Pin: Low Fat Pumpkin Cake Bars

The Pin's Source: She Knows Food & Recipes

Cost:
  • $1.98 for a can of pumpkin
  • all other ingredients I had on hand

Hours: 20 minute prep, 30 minute cook time

Modifications: I followed the recipe except for the sugar... I used 1/4 cup of Splenda and 1/4 cup regular sugar. The original called for 1 cup of sugar total.

I also pulled out a fantastic pumpkin icing recipe I had used before that is super low in calories and fat (recipe listed below) and it went PERFECTLY with this cake.

Notable Comments: This one's a keeper especially if you are a calorie-counting pumpkin lover.

The texture is not fluffy like a traditional cake, it's more spongey/muffiny. And it's not super sweet either. Like my husband noted, we are sugar deprived so anything that is the least bit sweet is really sweet to us. All in all, I thought it was great and would recommend this recipe to anyone.

The whole cake cut into 15 standard pieces is 140 calories per piece including the icing!!!!!!!!!!

PUMPKIN CAKE ICING
2 tbs. canned pumpkin
4 tbs. fat-free cream cheese
4 tbs. Splenda sweetener
2 tsp. sugar-free instant vanilla pudding mix
1/4 tsp. cinnamon
1 cup Cool Whip Free

Mix pumpkin and cream cheese together till smooth. Add Splenda, pudding mix and cinnamon. Fold in Cool Whip. Refrigerate till cake is ready to be served. Keep frosted cake refrigerated.

Low Fat Pumpkin Cake Bars

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