Diabetic Pumpkin Cream Cheese Squares

• Batter
• 1 cup sugar-free canned solid-pack pumpkin
• 1 cup Splenda granular (sugar substitute)
• 1 egg
• 1/3 cup vegetable oil
• 1 cup self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Filling
• 4 ounces fat free cream cheese, softened
• 1/4 cup Splenda granular (sugar substitute)
• 1 egg

1. Preheat the oven to 375 degrees.
2. Grease a 9x13 pan.
3. For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
4. For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
5. Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
6. Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.

batter, sugar, splenda, egg, vegetable oil, flour, ground cinnamon, baking powder, ground nutmeg, ground ginger, filling, cream cheese, splenda, egg

Taken from www.food.com/recipe/diabetic-pumpkin-cream-cheese-squares-194857 (may not work)