Fall Harvest Butternut Squash/pumpkin Bars-no Fat, Sugar-free

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup egg (6 egg whites)
• 4 cups sugar substitute (i use altern)
• 1 cup applesauce
• 2 cups squash (cooked and pureed or use canned pumpkin)
• 1 teaspoon vanilla
• 2 cups whole wheat flour (i used bob mills)
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• 1 preheat oven to 350°f.
• 2 grease or spray baking non-stick spray 15x10x1 pan and set aside.
• 3 in a small bowl, combine dry ingredients and set aside.
• 4 in a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
• 5 add a at a time flour mixture to the squash mixture until fully blended with whisk or low on electric mixture until it is cake batter.
• 6 pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
• 7 cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!