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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, September 7, 2013

Pumpkin Cream Cheese Bars

Well, I was so excited to make this.....I mean, come on......it's pumpkin....that I forgot to take pics of the mixed ingredients.  It just looked like 'watery' cream cheese and a big bowl of pumpkin-y stuff!  And it's so worth the excitement! I can't tell you how many people have tagged me/forwarded this recipe to me in the past few days. I was destined to make it!  Now it's *your* turn to make it. Very easy.....very yummy!

PUMPKIN CREAM CHEESE BARS
Makes 12 Servings = 5 PointsPlus™
OR
Makes 15 Servings = 4 PointsPlus™

 
1 box (16 oz) Angel Food cake mix (1-step kind)
1 can (15 oz) pumpkin (NOT pumpkin pie filling)
3/4 cup water
1/2 tsp cinnamon
1 package (8 oz) Neufchatel cream cheese, softened
5 or 6 TBSP water (to thin cream cheese)

 
Preheat oven to 375º.

In a small bowl, beat the cream cheese with 5 or 6 TBSP water until smooth.

In a large bowl, mix the cake mix, pumpkin, 3/4 cup water and cinnamon until smooth and well mixed.

Spray a 9x13-inch baking pan.

Don't forget to spray your pan in the dishwasher!!!
Spread half of the pumpkin mixture in the baking pan. “Drizzle” half of the cream cheese over this and carefully spread it using a small spatula. Add and spread the remaining pumpkin mixture. With the remaining cream cheese, slowly/carefully make 'lines' over the pumpkin. Then, using a butter knife, 'swirl' the cream cheese on the top to make a pretty design.


Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

 
Cool on a wire rack in the pan. Cut and enjoy!


MY SPIN: I think I would use 1/2 – 3/4 tsp pumpkin pie spice in the pumpkin mixture and 1/2 – 3/4 tsp cinnamon in the cream cheese the next time I make this......just to give it a little added 'oomph'.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life!
Jan

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