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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I created this light version to reduce the fat and sugar found in a recipe by Bonnie Young (Cranberry Bars). These taste wonderful and you would never know that they were light! These go together in a snap and are real crowd pleasers. I make them year-round using frozen cranberries. If you don't have frozen or fresh berries - I don't recommend using dried fruit. WW points = 2/serving Ingredients:
4 egg whites (slightly beaten) |
1/4 cup butter (softened) |
1/4 cup pear baby food (prune baby food can also be used) |
1/2 cup sugar |
1/2 cup brown sugar |
1/2 cup splenda granular |
1 teaspoon vanilla |
1 teaspoon baking powder |
1 1/2 cups flour |
1/3 cup nuts, chopped (i use walnuts) |
1 1/2 cups cranberries (fresh or frozen) |
Directions:
1. Preheat oven to 350 and grease and flour a 9x13 baking pan.
2. Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth.
3. In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well.
4. Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan.
5. Bake for 40-45 minutes, until edges are golden and start to pull away from the pan.
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