TOFFEE-APPLE BLONDIES

This is a Weight Watchers recipe 2007.

3 tbsp unsalted butter

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup packed dark brown sugar

2 egg whites

2 tbsp dark corn 

1 tsp vanilla extract

1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces

4 tbsp toffee bits

2 tbsp finely chopped pecans

Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.

Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.

Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.

Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.

Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium   POINTS 2

Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.

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