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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (35g) Recipe makes 24 servings The following items or measurements are not included below: Splenda granular |
||
| Calories 97 | ||
| Calories from Fat 26 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 52mg | 2% | |
| Potassium 53mg | 1% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 9.2g | ||
| Protein 1.8g | 3% | |
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Light Cranberry Bars
By: Brooke the Cook in WI
Apr 17, 2007
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.
SERVES 24
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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- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Fruit > Berries
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: katew
On Jul 3, 2008
I have just tried this warm out of the oven and it tastes great and smells fabulous . Due to lack of cranberries in Australia I have used dried apricots and I used cashews as my choice of nuts - I am going back now for a second serve - I wish I had some whipped cream to turn it into a very special treat. Made for Zingo, ZWT 4.
From: Sydney Mike
On Jun 26, 2008
Don't know how thes managed to slip by me without my noticing, but not this time around! Even had to go buy some baby foor, though another time I want to try just mashing up some canned pears (not as pureed, but what the hey)! VERY DELICIOUS & SATISFYING! Great recipe! [Tagged, made & reviewed in Zaar Stars Recipe Tag]
From: mikekey
On Jun 3, 2007
Very tasty! I used more Splenda and less sugar for dietary reasons, but turned out great. Going to try with prune puree for a dark bar next time. Thanks for re-doing the original recipe to make it healthier!
From: little_wing
On May 12, 2007
I tried and tried, but couldn't find even frozen cranberries anywhere. Instead I used frozen cherries with great results. This recipe is one of the best light recipes I have come across. Will make again when I finally find cranberries and update the review although the cherries were very nice. Thanks for sharing.
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