Pumpkin Protein bars
½ C Xylitol Brown Sugar Blend (Ideal)
1- 4 oz. jar baby food applesauce
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1- 15 oz. can of raw pumpkin
2 C oat flour
2 scoops vanilla whey protein
½ cup almond milk
Preheat the oven to 350.
Spray a 9 X 13 Pyrex dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 3 ingredients, and mix until incorporated.
Spread batter into the Pyrex dish and back for 30 min.
47 calories per bar
Crustless Pumpkin Pie
1/4 cup water
2 1-ounce envelopes unflavored gelatin
2 cups fat-free evaporated milk, divided
3/4 cup packed brown sugar
1 15-ounce can pure pumpkin
1 tsp cinnamon
1/2 tsp pumpkin spice
1/4 tsp nutmeg
1 tsp vanilla extract
Spray a 9-inch pie plate with nonstick cooking spray.
In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.