Cranberry-Granola Blondies
by CookingLow-Fat.com

These yummy bars, packed with dried fruit and cereal, are excellent travelers for the holidays.  They can be baked ahead in an aluminum foil pan, cooled and then frozen for up to 2 months. You can also layer a piece of aluminum foil in a glass or metal baking dish, bake, cool, and lift entire layer out to be wrapped in foil and put in the freezer.

Cranberry-Granola Blondies

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/4 c. packed light brown sugar
1/4 c. canola oil
3 large egg whites
2 c. low-fat granola cereal with raisins
1 c. dried cranberries or chopped tart cherries

Preheat oven to 350 degrees and coat a 9x13 pan with cooking spray.

In a small bowl, whisk together flour, baking powder and salt.

In a large bowl, beat together brown sugar, oil and egg whites on high speed until smooth. Add dry ingredients and beat on low speed until blended. Stir in granola and dried fruit, the batter will be thick.

Smooth batter into the prepared pan and bake for 20-25 minutes, or until golden brown and set in the center.

Cool on a wire rack. Cut into 20 bars.

150 cal.
2 g. protein
3 g. fat
29 g. carb.
103 mg. sodium
0 mg. chol.


Source: The Eating Well Dessert Cookbook, E.W. Communications L.P., 1996, pg. 135.