Amber, a mother of two from Massachusetts,
sent us a recipe for one of her children s favorite afternoon
treats. To give it a healthy makeover, we included some whole
wheat flour for extra fiber, used a whole can of pumpkin versus
the half can called for in the original recipe, and nixed the
two sticks of butter for canola oil an excellent source of health-enhancing
omega-3 fats.
Chocolaty
Pumpkin Bars
- 1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1 cup pecans, very finely chopped
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, beaten
1 (15-ounce) can 100% pure pumpkin
1/2 cup canola oil
1/4 cup 1% lowfat milk
1/2 cup mini chocolate chips
- Preheat the oven to 350°F.
Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll
pan) with nonstick cooking spray and set aside.
- Whisk together the flour,
whole wheat flour, sugar, pecans, baking powder, cinnamon, baking
soda, and salt in a large bowl.
- In a separate bowl, combine
the eggs, pumpkin, canola oil, and milk. Add to the dry mixture
along with the chocolate chips and stir to combine.
- Spread the batter evenly
in the prepared pan and bake for 25 minutes or until a wooden
toothpick inserted in the center comes out clean. Cool on a wire
rack.
Makes 30 bars.
Nutrition Information per
Serving: 140 Calories, 8 grams Total Fat, 2 grams Saturated Fat,
0.42 grams Omega-3 fat, 95 milligrams Sodium, 16 grams Carbohydrate,
2 grams Fiber, 2 grams Protein
Recipe created by Janice
Bissex, MS, RD, and Liz Weiss, MS, RD, authors of The Moms' Guide
to Meal Makeovers and founders of the free online Meal Makeover
Moms Club at www.MealMakeoverMoms.com.
