These cranberry-orange bars freeze well. Make a batch on a free afternoon and pop them in the freezer so you'll always have a healthy dessert on hand when company calls.

Summer Miller
Source: Diabetic Living Magazine, Winter 2019

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Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Servings:
15
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Ingredients

For the Filling:
For the Crust:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)

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  • To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.

  • To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.

  • Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.

  • Press the remaining mixture into the prepared baking pan to form a bottom crust.

  • To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.

  • Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.

Tips

Tip: If you don't have a microplane or zester, don't skip the zest. Instead, use a vegetable peeler to take just the orange part of the skin off the fruit. Leave behind as much of the white pith as possible. Then stack the strips and mince them with a sharp knife.

Sugar Substitute: Use Splenda Sugar Blend for Baking. Follow package directions to use 6 Tbsp. equivalent for filling and 1/2 cup equivalent for crust. Omit powdered sugar garnish.

To make ahead: Let bars cool completely, then layer in a container or sealable bag between sheets of parchment paper. Refrigerate for up to 1 day or freeze for up to 4 months. To serve from frozen, place on a platter and let thaw for 1 hour.

Equipment: 9x13-inch baking pan, parchment paper

Nutrition Facts

199 calories; protein 4.3g 9% DV; carbohydrates 26.7g 9% DV; exchange other carbs 2; dietary fiber 2.1g 9% DV; sugars 13g; fat 8.9g 14% DV; saturated fat 2.3g 12% DV; cholesterol 8.1mg 3% DV; vitamin a iu 110.9IU 2% DV; vitamin c 4mg 7% DV; folate 37.7mcg 9% DV; calcium 48.4mg 5% DV; iron 1.1mg 6% DV; magnesium 36.8mg 13% DV; potassium 39.2mg 1% DV; sodium 83.8mg 3% DV.

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/05/2018
Followed the recipe exactly - ended up with not enough cranberry mixture to even cover the crust which was also rather thick and generous. After baking according to directions the crust is lightly golden extremely hard (but will cut with a Cutco knife!) and dry. Where there was copious berry mixture the bars were passable and had a good flavor profile. But overall the recipe turned out a bunch of very dry bars that no one wanted to eat. Would not make again. Read More