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Choco-Lowfat Strawberry Shortbread Bars
Makes 3 dozen bars
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Image © Publications International, Ltd.
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Choco-Lowfat Strawberry Shortbread Bars
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Ingredients
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1/4
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cup (1/2 stick) lower fat (about 60%) vegetable oil spread
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1/2
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cup sugar
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1
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egg white
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1-1/4
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cups all-purpose flour
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1/4
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cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
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3/4
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teaspoon cream of tartar
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1/2
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teaspoon baking soda
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Dash salt
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1/2
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cup strawberry all-fruit spread
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White Chip Drizzle (recipe follows)
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1. Heat oven to 375°F. Lightly spray 13×9×2-inch baking pan with vegetable cooking spray.
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2. Combine vegetable oil spread and sugar in medium bowl; beat on medium speed of mixer until well blended. Add egg white; beat until well blended. Stir together flour, cocoa, cream of tartar, baking soda and salt; gradually add to sugar mixture, beating well. Gently press mixture onto bottom of prepared pan.
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3. Bake 10 to 12 minutes or just until set. Cool completely in pan on wire rack. Spread fruit spread evenly over crust. Cut into bars or other desired shapes with cookie cutters. Prepare White Chip Drizzle; drizzle over tops of bars. Let stand until set.
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White Chip Drizzle
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Ingredients
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1/3
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cup HERSHEY'®S Premier White Chips
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1/2
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teaspoon shortening (do not use butter, margarine, spread or oil)
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1. Place white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Use immediately.
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© The Hershey Company
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Nutrients per Serving
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(1 bar)
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Calories
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56
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Calories from Fat
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25 %
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Total Fat
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2 g
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Saturated Fat
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1 g
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Cholesterol
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<1 mg
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Carbohydrate
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9 g
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Fiber
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<1 g
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Protein
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1 g
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Sodium
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29 mg
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Dietary exchanges
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1/2 Starch
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1/2 Fat
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Click here for printable version