Slightly Skinny Strawberry Blondie Bars

4 from 3 votes

Slightly Skinny Strawberry Blondie Bars

Try this award winning light and slightly skinny Strawberry Blondie bar made with bananas, egg whites, fresh strawberries and low fat pudding, if you are looking for a little lighter and healthier dessert. Makes a great Mother's Day dessert!

Course Dessert

Cuisine American

Keyword blondies, strawberry bars

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 451kcal

Author Terri Gilson

Ingredients

Light Blondie bottom:

½ cup unsalted butter softened
⅔ cup mashed bananas about 2 small bananas
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup packed brown sugar
4 egg whites (See NOTES below for using up egg yolks)
2 teaspoons vanilla extract

Curvaceous Cream cheese layer:

1 cup chopped strawberries see directions, cooked but not pureed
16 oz light cream cheese
¼ cup icing sugar
2 tablespoons unsalted butter room temperature
⅓ cup toffee bits I use Skor bits

“Trying to be good “ Topping:

1 box fat free white chocolate instant pudding mix 32g
2 cups 1% milk
3 tablespoons powdered whipped dessert mix I use Dream Whip

Strawberry Compote :

2 cup fresh chopped strawberries ½ of this will be compote and ½ used for cream cheese layer
4 tablespoons white granulated sugar
2 teaspoons Kirsch
2 teaspoons lemon juice

Instructions

Light Blondie bottom:

Blondie Bottom: Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with non- stick cooking spray. Whisk flour and baking powder in a medium bowl. In a large mixing bowl, add butter, brown sugar and mashed banana and mix on medium-high until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
Spread batter into prepared dish; smooth top. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, approximately 20 minutes. Let cool in dish 15 minutes.

Compote:

Cook strawberries with sugar , kirsch and lemon juice on medium- high for 3 minutes.
Remove ½ of the cooked strawberry mixture and drain through sieve. Put aside the strawberries to cool for 10 minutes (this will be part of your cream cheese layer) and discard the liquid.
Continue cooking remainder of strawberries on low for an additional for 3 minutes. Pour strawberries and their liquid into food processor and puree for 30-45 seconds or until smooth. Set aside for topping.

Cream Cheese Layer:

Mix icing sugar, cream cheese, butter and 1 tsp. of vanilla together and once cool, beat in strawberries that have been drained. Fold in toffee bits.

Topping: .

Beat white chocolate pudding mix and milk as per box directions. Add in powdered whipped dessert mix and beat for another minute. Place in fridge to cool and set for 5 minutes

Assembly:

When blondie bottom has cooled, spread cream cheese mixture evenly over top. Next, spread pudding mixture over cream cheese mixture. Then using a butter knife, evenly swirl in the strawberries compote. Serve (best to refrigerate for 30 minutes if time permits) and enjoy!

Notes

Serve (best to refrigerate for 30 minutes if time permits) and enjoy!

Nutrition