Cinammon Pumpkin Oatmeal Squares

Divine Indulgences
Rose Reisman
Low-fat Passover desserts are a highlight of a book which shows you can have your cake and watch for cholesterol count too. Calorie, fat, fibre and carb counts for each recipe. 256 pages. $24.95.

The pumpkin, oatmeal and dates make these squares chewy and moist. Great for a lunch-time snack or breakfast nibble.

1 cup packed brown sugar
1/2 cup canned pumpkin purée
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla
3/4 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 cup chopped pitted dates or raisins
1 tsp baking powder
1 tsp ground cinammon
1/4 tsp ground ginger
1/8 tsp allspice

Preheat the oven to 350° F. Spray an 8-inch baking dish with vegetable spray.

1. In a bowl and using a whisk or electric mixer, beat brown sugar, pumpkin, milk, oil, egg and vanilla.

2. In another bowl, stir together flour, oats, dates, baking powder, cinammon, ginger and allspice. With a wooden spoon, stir the mixture into the pumpkin mixture just until everything is combined. Pour the batter into a prepared dish.

3. Bake in the centre of the oven for 25 or 30 minutes or until a tester inserted into the centre comes out dry.

4. Let the dish cool on a wire rack.

Makes 16 servings.

Nutritional analysis per serving

Energy 146 calories
Protein 1.9 g
Fat total 4 g
Fat, saturated 0.4 g
Carbohydrates 25 g
Fibre 1.3 g
Cholesterol 13.5 mg

Nutrition watch: These squares are loaded with nutrition. Pumpkin is a good source of vitamin A, oats are high in vitamin B1, and dates are a good source of protein and iron.

Tip: Don't buy pumpkin pie filling, which contains sugar and other ingredients. Buy pure, puréed pumpkin, with nothing added.

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