Diabetic Pumpkin Cream Cheese Squares Recipes

DIABETIC PUMPKIN CREAM CHEESE SQUARES

Steps:

• 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.

PUMPKIN CREAM CHEESE SQUARES

Steps:

• Preheat oven to 375. Grease 9x13 baking pan.
• For filling: whisk together cream cheese, sugar and egg until well blended. Set aside.
• For batter: Combine pumpkin, sugar, egg, and oil. Mix well.
• Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
• Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect.
• Sprinkle with chocolate morsels, if desired.
• Bake 25-30 minutes or until tester inserted into the center comes out clean.
• Cool, cut into squares.

DIABETIC LIVING NO BAKE PUMPKIN CHEESECAKE

Steps:

• To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
• To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
• Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• Tip
• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

FROSTED PUMPKIN BARS (DIABETIC)

Steps:

• 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.

LOW-CARB PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
• Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.