posted by Connie 11-23-102 8:44 PM
Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Pumpkin Bars -- Diabetic
1/3 cup margarine
1/4 cup granulated brown sugar replacement
1 egg
2 tablespoons water
1/2 cup unsweetened pumpkin puree
1 1/2 cups flour
1 teaspoon allspice
Cream margarine until fluffy. Add brown sugar replacement, egg and water, beating until completely blended. Beat in pumpkin puree, stir in flour and allspice, and mix to completely blend. Spread evenly in greased 9 x 13 pan. Bake at 350 degrees (175 C) for 16 to 18 minutes, or until sides pull away from pan. Cool and cut into bars.
Yield: 48 cookies
Exchange 2 cookies: 1/3 bread, 1/2 fat
2 cookies = 52 calories