Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free

Ingredients

• 1 cup egg white (6 egg whites)
• 4 cups sugar substitute (I use Altern)
• 1 cup applesauce
• 2 cups squash (cooked and pureed or use canned pumpkin)
• 1 teaspoon vanilla
• 2 cups white whole wheat flour (I used Bob Mills)
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Preheat oven to 350F.
2. Grease or spray baking non-stick spray 15x10x1 pan and set aside.
3. In a small bowl, combine dry ingredients and set aside.
4. In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
5. Add a at a time flour mixture to the squash mixture until fully blended with whisk or low on electric mixture until it is cake batter.
6. Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
7. Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!