Sunday, September 15, 2013

Low Fat Pumpkin Cookie Bark


Fall is one of my absolute favorite times of the year to spend in the kitchen.  If you stumbled across any of my posts from last fall you likely noticed my love for pumpkin!  Well it is that time again - pumpkin is back in my  kitchen!

This recipe was derived from Low Fat Brownie Bark, a recipe I first introduced a few weeks ago.  My low fat bark (or brittle) is a thin crunchy sweet treat packed with an enormous amount of flavor and fewer calories.  Bark can be a healthier alternative to higher calorie snacks and desserts and perfect for your kiddos next treat or a snack to pack for the office.

For this recipe pumpkin puree and pumpkin pie spices were added to create a delicious fall flavor. Additionally a conservative amount of chocolate chips were included for a hint of chocolate flavor, however a numerous amount of other additions would work.  For example pumpkin seeds, dried fruit, or nuts would be equally as delicious and nutritious.

What is not to love about this scrumptious crunchy pumpkin flavored treat that can be enjoyed for less than 100 calories per serving?!


Enjoy!
Your family's dietitian,
Kristen Smith
Low Fat Pumpkin Cookie Bark

by Kristen Smith
Prep Time: 20
Cook Time: 25 minutes
Keywords: dessert
Ingredients (12 servings)
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/6 cup pure pumpkin puree
  • 1/8 cup vegetable oil
  • 1/8 cup unsweetened applesauce
  • 1/4 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup all-purpose flour
  • 1/4 - 1/2 cup chocolate chips
Instructions
1. Preheat the oven to 325 degrees Fahrenheit. Line a heavy duty 13×18 inch baking sheet with nonstick foil or spray with non-stick cooking spray.
2. In a mixing bowl, whisk the egg whites until foamy; gradually mix in the sugar; then mix in oil, applesauce, vanilla; mix in the salt and baking powder (making sure the baking powder doesn’t clump); add the flour, pumpkin puree, cinnamon, cloves, and nutmeg (you can either stir in the chocolate chips now or sprinkle on spread batter later).
3. Empty batter onto the cookie sheet and spread as thinly as possible using the back of a spoon or scraper.
4. Bake at 325 degrees Fahrenheit on center rack for 25-27 minutes or until browned and crunchy (if you press finger into cookie bark and there is any spring back continue to bake)
5. Remove from oven and let cool completely. Using a pizza cutter break apart bark (it should naturally break into uneven pieces)
Nutrition:
Servings: 12 • Serving size: 1/12 • Calories: 99.2 kcal • Protein: 1.2 g • Sodium: 69.7 mg • Carbs: 15.9 g • Fat: 3.9 g • Fiber: 0.6 • Sugars: 11.1 g
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1 comment:

  1. I love all things pumpkin ... and usually can't stop at just one! This would be the perfect solution! The taste I love - but without the guilt! :) Can't wait to try!

    ReplyDelete

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