Diabetic Pumpkin Cream Cheese Squares - cooking recipe

Ingredients

Batter
1 cup sugar-free canned solid-pack pumpkin
1 cup Splenda granular (sugar substitute)
1 egg
1/3 cup vegetable oil
1 cup self-rising flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Filling
4 ounces fat free cream cheese, softened
1/4 cup Splenda granular (sugar substitute)
1 egg

Preparation

Preheat the oven to 375 degrees.
Grease a 9x13 pan.
For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.