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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

Recipe #223154 | 55 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

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. If you don't have frozen or fresh berries - I don't recommend using dried fruit. WW points = 2/serving

SERVES 24 (change servings and units)

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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Featured Reviews for This Recipe

From: weekend cooker

On Jul 10, 2009

Boy are these addictive. I used fresh cranberries, and cut the recipe in half using an 8x8 pan, wished I hadn't. Subsituted the walnuts for pecans. Had a tough time baking these though, with it being my oven. Made for Zaar Stars.

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From: debbiec

On Dec 16, 2008

I tried these this morning and they didn't turned out as well as I had hoped. I LOVED the full fat version of Bonnie Young 's recipe and maybe thats the problem. These were much flatter, at least mine were, seem to have a different texture- more like a dense muffin and not as sweet as the full fat version. They tasted good with coffee but I think I will stick to the richer version

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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.

3 people found this review helpful

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From: Nasseh

On Jul 8, 2008

A wonderful healthy snack that pleases everyone. I used dried cranberries that had been simmered in 1/2 cup berry juice for 15 minutes. After the berries were done I also added the leftover juice that wasn't absorbed by them & 1/4 tsp cinnamon. Great Recipe! Made for Zingo ZWT 4

2 people found this review helpful

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