“It’s a delightful dessert and as a snack as well!”

INGREDIENTS   

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 cups brown sugar, firmly packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp.ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 cup canola oil
1/2 cup apple juice
1 – 16 ounce can pumpkin
2 eggs

Frosting:

1 ½ cups powdered sugar
2 tbsp. margarine, non-saturated fat
1/2 tsp. vanilla extract
2 to 3 tbsp. plain non fat yogurt

DIRECTIONS 

• Preheat the oven to 350 degrees F.
• Spray a 15 x 10 x 1 inch pan with cooking oil spray and flour.
• Beat all bar ingredients at low speed until moistened in a large mixing bowl.
• Beat for 2 minutes at medium speed.
• Spread in prepared pan.
• Bake at 350 degrees F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool completely.
• Combine all frosting ingredients in medium bowl, adding enough yogurt for desired spreading consistency; beat until smooth.
• Frost cooled bars; sprinkle with nutmeg, if desired.
• Refrigerate to set frosting.
• Cut into 48 bars.