Fall Harvest Butternut Squash/Pumpkin Bars-No Fat,

Name: Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup egg white (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 white whole wheat flour (I used Bob Mills); 2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt

Servings: persons

1
Preheat oven to 350F.
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!

1101

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup egg white (6 egg whites), 4 cups sugar substitute (I use Altern), 1 cup applesauce, 2 cups squash (cooked and pureed or use canned pumpkin), and more.

Yes, Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions