Ingredients for Diabetic Pumpkin Cream Cheese Squares
- Canned Solid Pack Pumpkin
- Splenda Granular
- 2 large eggs
- Vegetable Oil
- Self Rising Flour
- Ground Cinnamon
- Baking Powder
- Ground Nutmeg
- Ground Ginger
- Fat Free Cream Cheese
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How to Make Diabetic Pumpkin Cream Cheese Squares
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking pan.
- In a medium bowl, whisk together 8 ounces (227g) cream cheese, 1/2 cup Splenda (or equivalent sweetener), and 1 large egg until smooth and creamy.
- Set aside.
- In a separate large bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup Splenda (or equivalent sweetener), 1 large egg, and 1/4 cup vegetable oil.
- Mix well until thoroughly combined.
- Stir in 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
- Pour the pumpkin batter into the prepared pan.
- Dollop the cream cheese mixture evenly over the pumpkin batter.
- Using a knife or toothpick, gently swirl the cream cheese mixture into the batter to create a marbled effect.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
3g
Carbs
2g
