This is on the menu for tonight...along with Maple Chicken Breast and a large garden salad.
Pumpkin Pie Squares
3/4 cup Bisquick Heart Smart baking mix
1/2 cup quick oats
1/4 cup Splenda Brown Sugar Blend
1/3 cup Fat-free sour cream
2 Tbs. + 2 tsp. low calorie margarine ***
2 cups (one 15 ounce can) pumpkin
1 1/3 cups Carnation Non Fat Dry milk
1 (4-serving) package Sugar Free Vanilla Cook n Serve pudding
2 tsp. Jo's pumpkin pie spice
1 cup water
1/4 cup chopped pecans
1/2 cup Splenda
Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with butter-flavored cooking spray. In a medium bowl, combine the baking mix, oats, and Brown sugar blend. Add sour cream and 2 tablespoons margarine. Mix with a fork until mixture is crumbly. Press mixture into prepared baking dish and bake for 15 minutes. In a large bowl, add pumpkin, dry milk, pudding, pie spice and water. Mix well with a wire whisk. Spread mixture evenly over warm crust. Continue baking for 15 minutes. In a small bowl, melt the rest of the margarine in the microwave. Stir in the pecans and Splenda and sprinkle evenly over the filling and continue baking for 15 to 20 minutes. Cool on wire rack.
185 cal. 1g fat, 7g Pro, 28 g Carb, 163 mg Sod, 197 mg Cl, 3 g Fi.
I messed up with the margarine....put all of it in the crust when I was suppose to save out 2 tsp. for the nut mixture...then I melted too much margarine and my nuts and Splenda 'stuck' together so they don't look nice on the top. I added a few more nuts to make it look prettier...but I will be cutting my servings into 9 instead of 8, so the extra pecans won't be too hard on my waistline!
I know you can't eat this with the Splenda but needed to post something!