As an active member of various organizations, I often have to prepare a dish or light bite for socials and other networking events. With an over-flowing freezer and the need to clear some space, I pulled out a bag of frozen berries and decided to make a shortbread based bar, but incorporating a little granola (i.e. granola bars) to make this a quicker, easier, and more fiber-full treat. I was pleasantly surprised by the outcome.
Berry Shortbread Bars
Ingredients:
Crust:
1 cup whole wheat flour
1/4 cup sugar or sugar substitute
1 pinch salt
1/2 cup fat free sour cream
1 1/2 chewy granola bars
Filling:
3 cups frozen or fresh blueberries
1/4 cup sugar or sugar substitute
1/2 tbsp lemon juice
1 tbsp whole wheat flour
1/8 tsp ground nutmeg
Topping:
2 tbsp butter
3 tbsp nonfat greek yogurt
1/4 tsp cinnamon
1/2 cup brown sugar or substitute
1 cup whole wheat flour
Directions:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 1 cups flour, 1/4 cup sugar, crumbled granola bars, and salt. I used the kashi vanilla almond bars because they are awesome and the flavor will not overwhelm the filling. An oat and honey granola bar would work also. Cut in the 1/2 cup sour cream until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Note: If the mixture is too sticky, add a little oatmeal and mix in until combined.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Meanwhile, prepare the blueberry mixture.
- Combine the 1/4 cup sugar or sugar substitute and nutmeg; sprinkle over the blueberries. Add the lemon juice. Set aside.
- Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Alternatively put in a mini food processor to make this even faster. Lastly, mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool before cutting into bars.
As an active member of various organizations, I often have to prepare a dish or light bite for socials and other networking events. With an over-flowing freezer and the need to clear some space, I pulled out a bag of frozen berries and decided to make a shortbread based bar, but incorporating a little granola (i.e. granola bars) to make this a quicker, easier, and more fiber-full treat. I was pleasantly surprised by the outcome. 
