Yam Chocolate Spice Bars
Makes 48 squares. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” Clegg says this bar cookie freezes well and the recipe offers a good use for leftover cooked sweet potatoes.
1 (18.25-oz.) box spice cake mix
1/2 cup butter, melted
1 (8-oz.) pkg. reduced-fat cream cheese
1 (15-oz.) can sweet potatoes, drained and mashed or 1 cup cooked mashed yams
1 (16-oz.) box confectioners’ sugar
2 egg whites
1 tsp. vanilla extract
2⁄3 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. Coat 13-inch-by-9-inch-by-2-inch baking pan with nonstick cooking spray.
2. In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
3. In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips. Pour mixture over batter in pan.
4. Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Nutritional information per serving: 134 calories, 31 percent calories from fat, 5 grams fat, 3 grams saturated fat, 12 milligrams cholesterol, 116 milligrams sodium, 22 grams carbohydrates, 0 grams dietary fiber, 16 grams total sugars, 2 grams protein.
Dietary exchanges: 11/2 other carbohydrate, 1 fat.
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