FIG-AND-WALNUT ENERGY BARS
Provided by Ellie Krieger
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
- Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
- Add the honey and eggs; pulse until well combined.
- Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Nutrition Facts : Calories 149, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 27 milligrams, Sodium 31 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 5 grams
WALNUT AND DRIED CHERRY BARS
Provided by Ellie Krieger
Categories dessert
Time 1h25m
Yield 12 bars, serving size: 1 bar
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
- In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
- Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
- clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.
Nutrition Facts : Calories 230, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 4 grams
LEMON ICEBOX BARS
Steps:
- For the Crust:
- Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
- For the filling:
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Nutrition Facts : Calories 155 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 165 milligrams, Carbohydrate 22 grams, Protein 5 grams
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