Makes 16 bars
1 cup lowfat graham cracker crumbs
2 tbsp. light butter, melted
4 egg whites
15 oz. can solid pumpkin
14 oz. can fat-free sweetened condensed milk (not evaporated milk)
1 tsp. pure vanilla extract
2 tbsp. powdered sugar
1.5 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup fat-free whipped topping (optional)
Nonstick cooking spray
Preheat oven to 425 degrees F. Spray an 8x8-inch cake pan or baking dish with nonstick cooking spray. Combine the graham cracker crumbs and butter and mix well. The crumbs should almost stick together. Pour into prepared baking dish. Using waxed paper, press crumbs to evenly cover bottom of dish. Set dish aside.
In a large bowl, lightly beat egg whites. Add pumpkin and condensed milk, and mix well. Add remaining ingredients except whipped topping, mixing until well combined. Pour mixture over crust and bake 15 minutes. Reduce temperature to 350 degrees F and bake an additional 20 minutes or until a knife inserted in the center comes out clean. Cool, then slice into bars. Serve with fat-free whipped topping, if desired.
NOTE: * I couldn't find FF condensed milk, so I uses the regular kind
I also used a 13x9 size baking dish - the cooking time worked out perfectly for it!
This recipe doesn't specify the # of servings for the total recipe
Per bar (with whipped topping): 121 calories, 2g fat, 1g fiber, 3g protein, 22g carbohydrates
Points: 2 if you count whole points, 2.5 if you count half points
"Insanity: doing the same thing over and over again and expecting different results."
Last edited by The Little D; 11-27-2002 at 03:10 PM.