1/4 Photos of Light Cranberry Bars
Brooke the Cook in WI's Note:
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
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 350 and grease and flour a 9x13 baking pan.
- 2Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth.
- 3In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well.
- 4Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan.
- 5Bake for 40-45 minutes, until edges are golden and start to pull away from the pan.
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Nutritional Facts for Light Cranberry Bars
Serving Size: 1 (35 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 97.3
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 1.3 g
- Cholesterol 5.0 mg
- Sodium 52.7 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 0.7 g
- Sugars 9.1 g
- Protein 1.7 g
The following items or measurements are not included: