Diabetic Pumpkin Cream Cheese Squares

Ingredients

Batter

• 1 cup sugar-free canned solid-pack pumpkin
• 1 cup Splenda granular (sugar substitute)
• 1 egg
• 1/3 cup vegetable oil
• 1 cup self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Filling

• 4 ounces fat free cream cheese, softened
• 1/4 cup Splenda granular (sugar substitute)
• 1 egg

Directions

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Grease a 9x13 pan.

3. 3

   For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.

4. 4

   For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.

5. 5

   Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.

6. 6

   Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.