Pumpkin Protein Bars
Pumpkin Protein Bars
Calories 249 (11% from fat)
Fat 2.8 gram
Saturated Fat .8 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 286 mg.
Carb. 40 gram
Fiber 6.3 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 18 gram
Pumpkin Protein Bars (Vegetarian)
Calories 242 (12% from fat)
Fat 3.2 gram
Saturated Fat .8 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 238 mg.
Carb. 40 gram
Fiber 6.3 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 16 gram
Ingredients
fat free butter flavored cooking spray
1 cup whole wheat flour
2 cups oatmeal
(We used Quaker Oats.)
3/4 cup Splenda
(We used the box that measures cup for cup like sugar.)
4 scoops protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1/4 cup brown sugar
7 egg whites
(Vegetarians can substitute 1/2 cup silken tofu, soft for the egg whites.)
1/4 cup sugar free orange marmalade
(We used Smuckers Sugar Free Orange Marmalade.)
2 tsp. imitation butter extract
1 tsp. vanilla extract
2 tsp. ground cinnamon
2 tsp. pumpkin spice
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. no sodium salt
(We Used No Salt Sodium Free Salt.)
1 (15 oz.) can pure pumpkin
(NOT Pumpkin Pie Mix!)
1. Preheat the oven to 325 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.
2. Combine the first 5 ingredients, whole wheat flour through brown sugar in a mixing bowl. Stir them together.
3. In a blender combine the next 9 ingredients, egg whites through no-sodium salt. Blend them together for about a minute.
4. Pour the contents of the blender over the dry mixture and start stirring. Then add the can of pumpkin and keep stirring until thoroughly combined.
5. Divide the mixture evenly into 8 trays of the mini-loaf pan.
6. Bake for 20-25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from mini-loaf pan and serve.
Yield: 8 Servings
Freeze bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.
Microwave each bar for approximately 45 seconds to 3 minutes, depending on microwave strength. Cover the bar with a damp paper towel to keep it softer.
