Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Cranberry Streusel Bars Recipe
Dec 19, 2012 @ 10:09 AM
Posted by
Daily Value: 10%
Servings: 16
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 201Daily Value: 10%
Servings: 16
Low-Sodium
Vegetarian
| Fat | 10g | 15% |
| Saturated | 6g | 28% |
| Trans | 0g | 0% |
| Carbs | 25g | 8% |
| Fiber | 1g | 5% |
| Sugars | 14g | 0% |
| Protein | 3g | 7% |
| Cholesterol | 27mg | 9% |
| Sodium | 112mg | 5% |
| Calcium | 29mg | 3% |
| Magnesium | 18mg | 4% |
| Potassium | 84mg | 2% |
| Iron | 1mg | 5% |
| Zinc | 0mg | 3% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 21µg | 5% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Allan Penn
Writing under the pseudonym Richard Saunders, Benjamin Franklin published Poor Richard’s Almanack on Dec. 19 in 1732. A best-seller in its time, the almanac contained information covering the weather, astronomy and astrology, a calendar, and humorous proverbs. Franklin was known to enjoy food, including cranberries, which he mentioned several times in his writings.
INGREDIENTS
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 2/3 cup firmly packed dark brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- One 8-ounce package cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 2 large egg whites, room temperature
- 1/4 cup whole-berry cranberry sauce
- 2 tablespoons finely chopped toasted pecans
DIRECTIONS
Preheat the oven to 350 degrees and place a rack in the center. Line an 8-inch metal baking pan with nonstick foil.
In a large mixing bowl, thoroughly stir together the flour, oats, brown sugar, baking soda, and salt. Pour the butter over the flour mixture and stir with a wooden spoon until moist and crumbly. Set aside about 1 cup of the crumb mixture to use as a topping, then press the remaining crumb mixture into the bottom of the prepared pan.
In a medium-sized mixing bowl, beat together the cream cheese, sugar, vanilla, and lemon juice. Stir in the egg whites just until mixed — do not overbeat. Pour into the pan over the crust. Drop spoonfuls of cranberry sauce over the cheese and then sprinkle the reserved crumb mixture and the pecans over the cream cheese and cranberries.
Bake for 22-25 minutes, or until the cheese mixture is set and the topping is cooked through. Let cool completely in the pan, then chill for at least 2 hours, or until ready to serve. Using the foil, lift from the pan and set on a cutting board. Cut into 16 bars.
Recipe Details
Servings: 16
