Light Cranberry Bars
"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"
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 11
- 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
- Preheat oven to 350 and grease and flour a 9x13 baking pan.
- Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth.
- In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well.
- Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan.
- Bake for 40-45 minutes, until edges are golden and start to pull away from the pan.
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Reviews
-
Fantastic, easy to put together and in no way taste "light." I'll share this one at my WW meeting for sure, but my non WW family loves them too. -
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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. -
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 -
These are addictive and well worth looking at three different grocery stores for cranberries in Texas in July! :) I used 1/2 c. regular sugar instead of Splenda (which probably goes towards defeating the purpose of these *grins*). As I was assembling the batter I wasn't sure of it at all, as it did come together the way I am used to, with too little butter to actually cream in the large amount of sugars, and then only using egg whites is unusual for me. But the result speaks for itself: a fluffy light cakelike pan of numminess. :) Thank you for posting, made for ZWT4. -
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
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Tweaks
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What a lovely recipe! I buy fresh cranberries around the holidays and freeze them for just such occasions. DH loved these and had no idea that they were low fat and low sugar. It can be our secret. ;-) I followed along with the recipe pretty much. My tweaks were to use Smart Balance rather than the butter and orange extract instead of vanilla. I also omitted the nuts. Making only 1/2 the recipe, I baked it in an 8-inch square pan for 18 minutes. Thanks for sharing this wonderful recipe! -
Yummy. They are like a cross between a bar cookie and a cake. Mine were not as cake-y as the ones in the photo (they also didn't ooze, maybe because the cranberries were fresh?). I used macadamias for the nuts, and doubled them. I also used applesauce instead of pear baby food, since I had that readily available. I subbed smart balance, and decreased the sugar by 2 tablespoons. Made half a recipe in an 8x8 pan, and it worked just fine (baked for 38 minutes). Serving size is right on, but almost everyone went back for seconds!
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