Pumpkin Bars

2 eggs
1 cup Splenda
¼ cup canola oil
¼ cup plain non-fat yogurt
1 can (15oz.) pumpkin
1 ½ cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 teaspoon ground ginger
¼ tsp. nutmeg
¼ tsp. salt

ICING: 1 8oz. pkg. nonfat cream cheese
2 Tbsp. lite buttery spread
1 ½ cups powdered sugar
2 tsp. vanilla

Preheat the oven to 350 degrees F. Mix together the eggs and Splenda with an electric mixer until mixture is lemon-colored. Add the oil, yogurt and pumpkin and beat on medium for 2 minutes. In another bowl, combine the flour and all spices. Add the dry ingredients to the pumpkin mixture and mix well. Pour the batter into an 8 x 8 baking pan. Bake for 50 minutes or until a toothpick inserted comes out clean. Remove from oven and cool before cutting into squares. To prepare icing, cream together the cream cheese and buttery spread. Add the powdered sugar and vanilla and mix again. Refrigerate for 1 hour until thickened. Spread on top of cooled pumpkin bars.

Serves 16: Nutritional Info Per Serving:
Calories 210
Total Fat 5g
Cholesterol 30mg
Sodium 205
Total Carbohydrate 36g
Protein 4g
Diabetic Exchanges:
Carbohydrate 2.5
Fat exchanges 1