recipe by Liz Stamm
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2/3 granulated sugar
- 2/3 cup brown sugar, unpacked
- 1/4 cup melted unsalted butter
- 2 large egg whites
- 1/4 cup unsweetened apple sauce
- 2 teaspoons vanilla extract
- 2/3 cup white chocolate chips or chopped white chocolate
- 8 ounces – 1/3 less fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large mango, diced
- 3 kiwis, skinned and diced
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- Preheat oven to 350 degrees. Lightly spray a 9x13x1.375 inch non-stick baking pan [quarter sheet pan] with cooking spray.
- In a large bowl, combine the flour, baking soda, salt, and cinnamon. Stir to blend.
- In another bowl, whisk the sugars with the butter, egg whites, applesauce, and vanilla until light and fluffy.
- Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more crumbly than smooth, add just a drop of water at a time [ONLY if needed] until it smoothens out. Fold in the white chocolate chips.
- Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
- Bake 14 to 16 minutes until the edges are golden and a toothpick inserted comes out clean. Be careful not to overtake or your bars will be dry.
- Let bars cool completely on a cooling rack.
- While the bars are cooling, prepare the frosting. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until smooth.
- When the bars have cooled, cut them into 15 large squares [5 cuts by 3 cuts]. Then, cut each square in half diagonally to create triangles.
- Spread the frosting in a thin, even layer of the surface of the bar leaving a small margin around the edges.
- Layer the fresh fruit over the frosting.
- Store in the refrigerator until ready to serve.