Yum Yum Pumpkin Bars (Low Fat Too!)

My mom had a big crop of butternut squash this year and my son loves pumpkin bars, so the squash became our "pumpkin" this year. These are just as good as the recipes that call for a cup of oil--and much better for you.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 bars

Ingredients

• 2 1⁄4 cups  cooked mashed pumpkin or 2 1⁄4 cups  butternut squash
• 2⁄3 cup low-fat vanilla yogurt
• 1  teaspoon vanilla
• 4  egg whites
• 1  cup sugar
• 1  teaspoon baking soda
• 3  teaspoons baking powder
• 2  cups flour
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon clove
• 1⁄8 teaspoon cardamom
• 4  ounces low-fat cream cheese
• 1  cup powdered sugar
• 1  teaspoon vanilla

Directions

1. Mix 1st five ingredients (pumpkin through sugar) and blend well.
2. Add the remaining ingredients and stir until well mixed.
3. Pour into 13 x 9 x 2 inch pan (or jellyroll pan).
4. Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
5. Mix cream cheese, powdered sugar, and vanilla to make frosting. If not firm enough, add more powdered sugar. Add a little milk if it's too stiff.
6. Cool bars and frost with frosting.
7. Cut into bars and enjoy!