I have been a pie making fool. I made four pumpkin pies for Thanksgiving. One of these pies is a favorite among the family. I make a gingersnap crust out of the America’s Test Kitchen Gluten Free Ginger Snaps. Everyone loves this one. So much so that Tony asked for a sweet potato pie with that crust and my mom wants a pumpkin pie with it as well. My brother is a purist and likes the traditional pumpkin pie with the traditional crust. I use America’s Test Kitchen for that crust too. The key is to use half water and half vodka. The extra liquid makes it easier to roll out, but bakes off in the oven really fast to prevent a soggy crust.

This week I am starting off with a recipe from Saving Dollars and Sense for Cranberry Bliss Bars. It’s a great time of year to do a cranberry recipe. Looking at the recipe, these should be easy to make them healthier. Some of the butter can go. Using some sugar free ingredients can lower the carbs. I think these would be great to take to your next holiday party.

Here are the original stats:

Here’s what I changed:

• I replaced the butter in the cookie portion with unsweetened applesauce to reduce the calories and saturated fat.
• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the white chocolate with a sugar free variety to reduce the carbs.
• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the cream cheese with a plant-based variety to reduce the carbs.

Here are the final stats:

Here is the final recipe:

Low Carb Cranberry Bliss Bars

Makes 12 Bars

• 1/2 cup unsweetened applesauce
• 1 cup brown sweetener
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 cup almond flour
• 1/3 cup coconut flour
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1/2 cup sugar free white chocolate chips

Frosting

• 4 oz. plant-based cream cheese softened
• 2 tablespoons unsalted butter softened
• 1 1/3 cups powdered sweetener
• 1/4 teaspoon pure vanilla extract

Topping

• 1/4 cup sugar free white chocolate chips
• 1/4 cup dried cranberries

• Preheat your oven to 350°F, then line a 9×13 pan with foil and grease the foil.
• In a large bowl, mix the applesauce, brown sweetener, egg, and vanilla extract until well combined.
• In a separate bowl, mix the flours and baking powder. Combine the flour mixture to the brown sweetener mixture. Mix these ingredients together until well combined.
• Add in the 1⁄2 cup of dried cranberries and the 1⁄2 cup of white chocolate chips.
• Place the mixture into the prepared pan and spread an even layer.
• Bake for 18-22 minutes. The top of the bars should be lightly brown. A toothpick in the center of the bars should come out clean. Allow bars to completely cool on a wire rack before frosting.
• Using a mixer, beat the cream cheese and butter until smooth. Add the powdered sweetener, and vanilla and continue to beat until smooth.
• Spread the frosting on the bars, then sprinkle the dried cranberries on top. Drizzle melted white chocolate over the cranberries.