Ingredients
2cupsall purpose,unbleached flour
½tspbaking soda
¼tspsalt
⅛tspground cinnamon
⅔cupgranulated sugar
⅔cupbrown sugar,unpacked
¼cupunsalted butter,melted
2large egg whites
¼cupapple sauce,unsweetened
2tspvanilla extract
⅔cupwhite chocolate chips,or chopped white chocolate
8ozcream cheese,⅓ less fat, softened
½cuppowdered sugar
1tspvanilla
1½cupsblueberries
2cupsraspberries
Preparation
Preheat oven to 350 degrees F.
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 smooths 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 for 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry.
Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended.
Spread the frosting evenly over the surface of the cookie, leaving a small margin around the edges.
Layer the fresh fruit over the frosting.
Store in the refrigerator until ready to serve.
To serve, cut the bars into 28 pieces.
