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Diabetic

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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Pumpkin Cookie Bars

baking spray with flour
1/4 cup (120 ml) liquid egg substitute
2 large egg whites
3/4 cup (143 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
1/4 cup (60 ml) canola oil
1 16-ounce can (480 g) unsweetened pumpkin
1/4 cup (36g) currants
2 cups (280 g) unbleached all-purpose flour
2 teaspoons (10 ml) pumpkin pie spice
2 teaspoons (10 ml) baking powder
1/8 teaspoon salt (0.6 ml) (optional)
 
Preheat oven to 350 F Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
 
In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in
currants.

Sift dry ingredients over the mixture and fold in. Place the batter into the prepared pan and bake for about 40 minutes until the batter springs bake
when touched in the center. Cool in the pan and cut into 36 bars.