Moist 'n Light Fruit Bars

• Non-stick cooking spray
• 8 double graham crackers
• 1/4 cup granulated sugar
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 medium ripe banana
• 1/4 cup frozen egg substitute, thawed
• 1 can crushed pineapple packed in juice, drained
• 1/4 cup apple jelly , warmed, opt.
• Thin apple slices, opt.

Directions

Heat oven to 350 degrees F. Spray 9 inch square baking pan lightly with non-stick cooking spray. In plastic bag using rolling pin, crush graham crackers into medium fine crumbs to make about 1 cup. To crumbs in bag add sugar, salt, and baking powder; shake to mix. Set aside. In medium size bowl using fork, mash banana to make about 1/2 cup; beat in egg substitute to blend well; stir in pineapple. Stir in reserved crumb mixture to moisten thoroughly. Spread batter in prepared pan; bake about 25 minutes until firm to touch. Cool completely in pan on wire rack. Cut cooled cake into bars. Store in airtight container in refrigerator for up to one week. If desired, before serving brush bars lightly with warmed apple jelly; arrange apple slices over surface; brush slivers with jelly. Makes 2 dozen bars. This is a great low-fat, low cal recipe.

By Robin from Washington, IA

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