Choco Low Fat Strawberry Shortbread Bars
|Light corn oil spread||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Cocoa/Hershey's european style cocoa||1⁄4 Cup (4 tbs) (Hershey'S)|
|Cream of tartar||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Strawberry spread||1⁄2 Cup (8 tbs)|
|Vanilla chips||2 Tablespoon (To Drizzle)|
|Shortening||1⁄2 Teaspoon (do not use butter, margarine or oil)|
Heat oven to 375°F.
Lightly spray 13 x 9 x 2-inch baking pan with vegetable cooking spray.
In mixer bowl, combine corn oil spread and sugar; beat on medium speed of electric mixer until well blended.
Add egg white; beat until well blended.
In small bowl, stir together flour, cocoa, cream of tartar, baking soda and salt; beat gradually into sugar mixture.
Gently press mixture onto bottom of prepared pan.
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 small cookie cutters.
Drizzle Vanilla Chip Drizzle over tops of bars.
Let stand until set.
Store, covered, at room temperature.
Makes 3 dozen bars Vanilla Chip Drizzle: In small microwave-safe bowl, place 1/3 cup HERSHEY'S Vanilla Milk Chips and 1/2 teaspoon shortening (do not use butter, margarine or oil).
Microwave at HIGH (100%) 30 seconds; stir vigorously.
If necessary, microwave at HIGH an additional 15 seconds until chips are melted and mixture is smooth when stirred.