Chess Bars
Ooey Gooey Butter Bars
Calories 201 (28% from fat)
Fat 6 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Chol. 33 mg.
Sodium 394 mg.
Carb. 69 gram
Fiber 1 gram
Sugar 1 gram
Sugar Alcohol 16 gram
Protein 8.7 gram
Ingredients
buttery cooking spray
1 box sugar free yellow cake mix
(We used Pillsbury Zero Sugar Moist Supreme Classic Yellow Cake Mix.)
2 scoops (2/3 cup) vanilla protein powder
(We used Premier Protein Whey Protein Powder.)
2 large egg whites
2/3 cup fat free Greek yogurt
2 tsp. vanilla extract
1 tsp. imitation butter extract
1 block (8 oz.) 1/3 less fat cream cheese at room temperature
2 tsp. vanilla extract
3 large egg whites
1 large whole egg
3 1/2 cups sugar free confectioners sugar
(We used Swerve Confectioners Zero Calorie Sweetener.)
The original versions of this recipe pack over 400 calories per bar and a heart-stopping 58 grams of sugar. We reworked it and came up with this version that's just as easy and delicious but has only 201 calories and just one gram of sugar. Plus, there are almost 9 grams of protein per serving.
Throw some fresh fruit on top with whipped cream, and you've got a tasty low sugar dessert that people love.
1. Lightly coat a 13x9 pan with buttery cooking spray. Set aside.
2. In a large bowl, use a mixer to combine the cake mix, protein powder, 2 egg whites, yogurt, vanilla extract and butter extract. Keep mixing until all the dough is wet, as pictured.
3. Press into the bottom of the 13x9 pan. I use a spatula that I coat with the buttery cooking spray so it doesn't stick to the dough. That allows me to spread it evenly.
4. Preheat oven to 325 degrees Fahrenheit.
5. Mix the remaining ingredients of cream cheese, vanilla extract, egg whites, whole egg, and sugar in the bowl you just used. Mix until combined.
6. Pour the creamy layer on top of the cake mixture and spread it evenly.
7. Bake at 325 degrees Fahrenheit for 45 to 55 minutes until the top starts to turn a golden brown.
8. Remove from the oven and let set for about 20 minutes before cutting into 12 servings. Store the bars in an airtight container in the refrigerator for up to 5 days.
Yield: 12 Bars
