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YOU CAN EAT THAT: RECIPE OF THE WEEK: It’s weird doing Fall in Summer
By robyn | July 31, 2008
As part of my many ‘things” I do as a nutritionist, cookbook author and culinary instructor is to also write for magazines. For years it always struck me as so odd to be preparing foods inthe opposite season of which we might be currently in.
Most magazines have a lead time of 3-6 months and so I have to have my recipes ready then even though I am thinking Christmas pudding when its 80 degress outside!
But this process of thinking way ahead actually has some great benfits. I am always organized and by the time the actual season rolls along, I have all my food plans lined up perfectly with no last minute panic.
So this week ( a the next few!) is my time for my annual food issue for Diabetes Forecast Magazine of which I am the Food Editor. Just as a sneak peek, I’ll let you take a look at one of the recipes, you’ll just have to wait until there is a bit of frost on the ground to see the rest!
PUMPKIN BARS
2 eggs
1 cup Splenda for baking
1/4 cup canola oil
1/4 cup plain non fat yogurt
1 ( 15 ounce) can pumpkin
11/2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
Icing:
1 ( 8 ounce) package nonfat cream cheese
2 Tbsp lite buttery spread ( such as Promise Activ)
1 ½ cups powdered sugar
1 tsp vanilla
1. Preheat the oven to 350 degrees. Mix together the eggs and Splenda with an electric mixer on medium speed until mixture is lemon colored. Add in the oil, yogurt and pumpkin and beat on medium for 2 minutes.
2. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg and salt.
3. Add the dry ingredients to the pumpkin mixture and mix well; do not overbeat.
4. Pour the batter into a 8X8 baking pan. Bake for 60 minutes. Remove from the oven and let cool before cutting into squares.
5. To prepare the icing: Cream together the cream cheese and butter on medium speed of an electric mixer. Slowly add the powdered sugar until mixture forms an icing. Addinthe vanilla and mix again. Spread on top of the cooled pumpkin bars.
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