Light Cranberry Bars

5.0(14)

I created this light version to reduce the fat and sugar found in a recipe by Bonnie Young (Recipe #12199). 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

by Brooke the Cook in·published 2007-04-17

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Bar Cookie

Servings

24 serving(s)

Total time

55 min

prep 15 min

Calories / serving

97 kcal

Ingredients (11)

serves

4 egg whites (slightly beaten)egg
1/4 cup butter (softened)butter
1/4 cup pear baby food (prune baby food can also be used)pear
1/2 cup sugarsugar
1/2 cup brown sugarbrown-sugar
1/2 cup Splenda granular
1 teaspoon vanillavanilla
1 teaspoon baking powderbaking-powder
1 1/2 cups flourflour
1/3 cup nuts, chopped (I use walnuts)
1 1/2 cups cranberries (fresh or frozen)cranberry

Instructions (5 steps)

01Preheat oven to 350 and grease and flour a 9x13 baking pan.
02Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth.
03In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well.
04Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan.

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