The Healthy Blueberry Crumble Bars are easy to make, low-sugar, low-fat and low-calorie, yet the crumbly crust and the gooey middle are so yummy, you can’t resist taking an extra bite! 🙂
Hi, friends! Happy almost 4th of July!
So, technically this is a healthy dessert recipe; but… I also consider it a beauty post! 🙂 Why? Well, I believe that a smile should be regarded as one of the most important parts of our beauty routine! Wait! I actually think that it has to be regarded as the MOST important part of our beauty routine!
Because what makes you truly attractive? A cute dress? Makeup? Perfect skin? Yeah… But these do nothing if you aren’t smiling! Right?
And sometimes it’s little things like a piece of a freshly-baked pastry that can fix your worries and put a smile on your face! Especially since that pastry is truly… guiltless!
Made with super-healthy high-fiber out bran and a bunch of fresh fragrant blueberries these bars are perfect for elevating your own mood before heading to your 4th celebrations… Or for sharing the joy with everyone else if you can make a big batch and bring some to your Independence Day gathering! Oh, and you can also do both! Right?
So, for now I’ve got a big batch… But it’s kind of disappearing as me and my family keeps going for the second helpings… Hm… Will it last until the backyard little party we’re throwing together tomorrow… or am I gonna have to bake again? 🙂
Oh, and the question of the day is: how are YOU treating yourself these beautiful summer days? 🙂
The Healthy Blueberry Crumble Bars are easy to make, low-sugar, low-fat and low-calorie, yet the crumbly crust and the gooey middle is so yummy, you can't resist having an extra bite! 🙂
- 2 cups oat bran
- 3/4 cup low-fat cream cheese
- 3 oz butter or oil
- 1/4 cup fructose sugar*
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/2 cups blueberries fresh or frozen
- 1/3 cup sugar
- 1 tsp natural pectin
To make the Blueberry Jam sterilize the jars to prolong your jam's shelf-life. Add the sugar and 2-3 tbsp of water in a saucepan and let the sugar melt over the low flame. Add the blueberries and bring to boil. Dissolve the pectin in 1 tbsp of water and pour it in the saucepan. Let the blueberries boil for 5-10 minutes. The longer your jam boils the thicker it's going to be. Take the pot of the heat and puree the jam in the blender when it's cooled down.
To make the Bars whisk all the dry ingredients together. Mix the egg whites with vanilla, cream cheese and oil (if using butter - let the butter warm up to the room temperature until it's soft). Stir the wet mixture and the dry mixture until incorporated. Put the dough in the fridge to cool for about 30 minutes or up to 12 hours, covered.
Preheat the oven to 350F. Press 2/3 of the dough into a 9X9 pan, leaving the edges slightly elevated to prevent the jam from spilling out. Spread the jam over the dough. Crumble the rest of the dough and sprinkle the crumbs evenly over the jam.
Bake for bars for about 30 minutes or until they are golden brown. Let cool for at least 30 minutes before cutting them and... enjoy! 🙂
- Fructose sugar is 1 1/2 sweeter than the regular sugar. If you don't have the fructose and have a really sweet tooth, increase the amount of sugar in the dough to about 1/3 cup.
Please, comment!