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Moist 'n Light Fruit Bars

This is a great low-fat, low cal recipe. Enjoy these bars for breakfast or as a snack.


  • non-stick cooking spray
  • 8 double graham crackers
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  • 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
  • thin apple slices, opt.


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. Put crumbs in bag and 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. Arrange apple slices over surface and brush bars lightly with warmed apple jelly before serving.

Store in airtight container in refrigerator for up to one week. Makes 2 dozen bars.

By Robin from Washington, IA

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