Frosted Pumpkin Bars (Diabetic) - cooking recipe

Ingredients

COOKIE BARS
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
6 tablespoons margarine, softened
1 (2 1/2 ounce) jar prune baby food
1 (15 ounce) can pumpkin puree
2/3 cup Splenda granular
2 tablespoons molasses
1 1/2 teaspoons vanilla
1 egg
1/4 cup raisins, finely chopped
FROSTING
4 ounces light cream cheese, tub
6 ounces fat-free cream cheese
1/4 cup Splenda granular
2 tablespoons orange juice

Preparation

Preheat oven to 350 degrees.
Spray a 9 x 13-inch pan with nonstick baking spray.
Mix together flour, baking powder, baking soda, and spices.
In a large bowl, with an electric mixer, cream the margarine and prunes together.
Add pumpkin puree, Splenda, molasses, vanilla, and egg.
Beat well.
Stir in flour mixture.
Stir in raisins.
Spoon into prepared pan and smooth.
Bake for 20 minutes, or until cake springs back when lightly touched in the center.
Cool on rack.
In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
Spread frosting onto cool bars.
Refrigerate.
Per serving:.
Calories 75.
Carbohydrate 8 grams.
Protein 3 grams.
Fat 3.5 grams (saturated I).
Fiber 0.5 grams.
Sodium 120 milligrams.
Diabetic exchange = 1/2 carbohydrate, 1 fat.
WW point comparison = 2 points.