LOW-FAT PUMPKIN CAKE BARS

Low-Fat Pumpkin Cake Bars image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cakes

Number Of Ingredients 17

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CAKE:
1 - 15 oz can(s) pumpkin puree
1 - 6 oz package(s) liberté méditerranée french vanilla yogurt
1 teaspoon(s) pure vanilla extract
4 x large egg whites
1 teaspoon(s) baking soda
1 cup(s) sugar
1 tablespoon(s) baking powder
2 cup(s) all purpose flour
1/2 teaspoon(s) salt
1 tablespoon(s) pumpkin pie spice
FROSTING:
1 package(s) cream cheese, low-fat, room temperature
1 cup(s) confectioners' sugar
1 1/2 teaspoon(s) pure vanilla extract
GARNISH:
1/4 cup(s) almonds, chopped, toasted

Steps:

CAKE: Preheat oven to 350 degrees F. Grease an 8" X 8" glass cake plate with cooking spray.
Mix pumpkin, yogurt, vanilla, egg whites & sugar well in a large mixing bowl. Once combined, add in baking soda, baking powder, flour, salt & pumpkin pie spice until fully mixed.
Bake for about 30 minutes, or until cake comes out dry when inserted with a toothpick.
FROSTING: Mix cream cheese, powdered sugar & vanilla together. Once cake has cooled, frost & garnish with toasted almonds.