Tropical Cheesecake Breakfast Bars
A Breakfast Bar Recipe That Tastes Like Dessert!
Coconut, pineapple and banana give these luscious cheesecake breakfast bars have a tropical flavor.
Healthy breakfast bar recipes aren't always easy to find. Many homemade breakfast bar recipes contain tons of sugar and fat. Not this one. The sugar in these cheesecake breakfast bars comes mostly from fruit: crushed pineapple and banana. Sweetened flaked coconut and chopped walnuts add a nice crunch and a surprise ingredient -- grated carrot -- adds extra nutrition to the crust.
Plus, this breakfast bar recipe is low in cholesterol and saturated fat, making it an ideal heart-healthy breakfast treat.
Serve these breakfast bars with pineapple coconut smoothies and soothing herbal tea for a real tropical-themed breakfast that's packed with vitamins, minerals, protein and fiber.
As more and more people are becoming aware of the dangers of hydrogenated oils, more non-hydrogenated butter products are cropping up on store shelves. If you can't find a non-hydrogenated butter or margarine, such as Earth's Balance, at your local grocery store, ask the store manager if they can get it for you. If not, chances are Trader Joe's, Whole Foods Market or you local health food store will carry it.
Tropical Breakfast Bars
- 1/4 cup grated carrot
- 1/2 cup crushed ginger snaps (preferably natural)
- 1/2 cup crushed low-fat vanilla wafers
- 1/2 cup whole wheat pastry flour
- 1/4 cup non-hydrogenated butter or margarine (such as Earth's Balance)
- 12 oz. lite silken tofu
- 1 3 oz. Neufchatel cheese, low-fat cream cheese or tofu cream cheese
- 1/4 cup egg substitute, such as Egg Beaters
- 1/4 cup granulated white sugar
- 1 tsp. vanilla extract
- 1 ripe banana, mashed
- 1 20 oz. can crushed pineapple in juice (not syrup), well drained
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Cream together grated carrot, crushed ginger snaps, crushed vanilla wafers, flour and shortening. Press into the bottom of a 9-inch square baking pan. Bake 15 minutes until light golden brown.
In a large mixing bowl, beat silken tofu, Neufchatel cheese, egg substitute, sugar and vanilla extract together. Stir in the mashed banana and crushed pineapple. Pour into the baked crust. Top evenly with flaked coconut and walnuts. Bake 35 to 45 minutes until lightly browned on top. Cool completely before serving.
Makes 9 large breakfast bars.
Per bar: 297 calories, 15 g fat (5 g saturated fat), 10 mg cholesterol, 36 g carbohydrate, 3 g fiber, 7 g protein, 19% vitamin A, 12% vitamin C, 5% calcium, 12% iron
For more healthy breakfast recipes, see also:
- Banana Nut Oatmeal
- Breakfast Casserole
- Smoothie Recipes
- Blueberry French Toast Casserole
- Chocolate Raspberry Muffins
- Pumpkin Bran Muffins
- Mango Chocolate Chip Scones
