SKINNY CARROT AND ZUCCHINI BARS

Skinny Carrot and Zucchini Bars image

83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 17

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Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups shredded carrot
1 medium zucchini, shredded (1 cup)
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup powdered sugar

Steps:

Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g