Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose unbleached flour (Gold Medal)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup 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 tsp vanilla extract
  • 2/3 cup white chocolate chips or chopped white chocolate
  • 8 oz 1/3 less fat cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 large mango (diced)
  • 3 diced kiwis
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries

Instruction

  • Preheat oven to 350°F.  Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
  • In a large bowl, combine the flour, baking soda, salt and cinnamon and 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 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.
  • Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer 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.