Low-fat Bellini Bars

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Welcome to day two of Skinny Tailgate Week, where I’m giving you goodies you can eat while still wearing your favorite skinny jeans. REMEMBER to link up your favorite skinny tailgate snacks below!

Friends, I’ve never been MORE excited to share a recipe with you than I am now. These low-fat bellini bars are not only my favorite dessert made TO DATE, but they are one of the healthiest too! These are the perfect bars to bring to early tailgates for a quick boozy breakfast bite and they pair fabulously with champagne :) I know, what the what, how on earth could these gooey, decadent little squares be healthy. (Because there’s no way you can question the validity of how delicious they taste). But guess what, THEY ARE (healthy & delightful).

See, these bars only have 3 1/2 tablespoons of butter in them. TOTAL. In that whole luscious looking square. And not a shred of oil. So, I bet you’re wondering, “well then smart ass, how did you make the crust? and how does it not taste like cardboard?” Fair wonder, dear friends.

And no, I didn’t use black magic or Voodoo, although that would make me an infinitely more interesting blogger. I just used my go-to swap for everything, APPLESAUCE! Now, this is the first time I’ve gone all sauce in a crust before. For fear it would turn out gunky or chewy. Well, guess what, neither happened. The crust came out perfectly. A little flaky and crumbly with the perfect amount of chew.

I bet you’re curious where the name bellini came from, too. See, I really wanted a mimosa on Sunday. But my friend Barb (Creative Culinary) urged me to try her fresh peach bellinis instead. As soon as I saw the photo, my head went from “must drink” to “must find a way to make that edible.” Obviously I’m not well. Either way, that drink turned into THESE bars made with nectarines that were soaked in a bath made of champagne. (Lucky fruit!) Then, after they were placed on the crust before being baked, I drizzled a little more champagne on top, just in case they weren’t boozy enough.

Bring these to your next tailgate. Even if it’s just a bunch of sweaty, sweat-pants wearing guys with Doritos stains on their t-shirts. Give them one, watch them studiously stare at it in utter confusion and drunkly swallow it up. Then watch as their eyes light up in pure bliss once they realize “hey, that fruit sh*& tastes good!” It’s a win win for everyone, I promise.

Low-fat Bellini Bars

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Prep time: an hour
Cook time: 45 minutes
Yields about 16 bars.

Ingredients: 

For the crust:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1 teaspoon vanilla

For the filling:

  • 3 1/2 medium nectarines or peaches, thinly sliced
  • 1/2 cup champagne
  • 1 tablespoon powdered sugar

For the topping:

  • 3 1/2 tablespoons unsalted butter, cold and cut up
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts

Directions: 

  1. Prepare filling by placing nectarines, champagne and sugar in a medium bowl. Mix up well. Cover and chill for at least an hour (longer if you can).
  2. Preheat oven to 350 degrees F. Grease an 8 x 8 glass pan with nonstick cooking spray. Set aside.
  3. In a medium bowl, mix together the whole wheat flour, all-purpose flour, applesauce, vanilla and sugar until fully combined. (Mixture will be crumbly, that’s good!) Pour mixture into the bottom of the greased baking dish and press it in using a spatula.
  4. Remove filling from the refrigerator. Using a slated spoon, scoop fruit out of the bowl and place them onto the crust. Drizzle about 2 – 4 tablespoons of the champagne juice over the apricots.
  5. Prepare topping by mixing the flour and brown sugar together. Using a pastry cutter or two knives, cut butter into the flour/sugar until mixture appears very crumbly (like coarse sand). Stir in walnuts. Sprinkle topping over the fruit until they are fully covered.
  6. Bake for about 40 – 45 minutes, or until golden brown and fruit is crumbly. Wait until the bars cool completely before you cut.

Nutritional information per bar: 

Calories: 161
Fat: 3.8 grams
Carbohydrates: 28 grams
Fiber: 1.6 grams
Protein: 2.5 grams
Weight Watchers Points:  4



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Comments

  1. Posted by Liz @ The Lemon Bowl on
    Tuesday, September 25th, 2012
    I'll take five, thanks!
  2. Posted by Barbara Kiebel on
    Tuesday, September 25th, 2012
    Genius; I should have you create a bar for every cocktail I make. I love, love, love that you included champagne!
  3. Tuesday, September 25th, 2012
    LOVE these. So fun!!
  4. Posted by Aggie on
    Tuesday, September 25th, 2012
    You are killing me, KILLING me. What a genius move, turning a drink into a freaking dessert. These sound absolutely amazing.
  5. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, September 25th, 2012
    Love love LOVE!!!
  6. Posted by christina on
    Tuesday, September 25th, 2012
    My ears perked up at the sound of Bellini bars. These look incredible!
  7. Posted by Tutti Dolci on
    Tuesday, September 25th, 2012
    These bars look amazing, I was drooling over your Instagram teaser!
  8. Posted by The Beeroness on
    Tuesday, September 25th, 2012
    But how many calories if I eat the whole pan? For real. Because I might.
  9. Posted by amy donovan on
    Tuesday, September 25th, 2012
    These sound wonderful! Love the idea of a Skinny Tailgate Week - can't wait to see what else you have in store for us!
  10. Posted by Kathryn on
    Tuesday, September 25th, 2012
    I do love a bellini so I'm definitely going to have to try these!
  11. Posted by Kelly Hunt on
    Tuesday, September 25th, 2012
    Yummy! Anything with champagne and peaches is my kind of treat! :)
  12. Posted by Amanda Sundal on
    Tuesday, September 25th, 2012
    Do you think this would work with a gluten free flour instead?
    • Posted by realistic.nutritionist on
      Wednesday, September 26th, 2012
      Hey Amanda, I'm not sure. Gluten free flour can be tricky. But try it!
      • Posted by Amanda Sundal on
        Tuesday, October 9th, 2012
        So the gluten free flour crust doesn't work so well but I thinking about doing it as like a cobbler with no bottom crust and doubling three filling and crumble topping would be delicious
  13. Posted by Rachel @ Baked by Rachel on
    Wednesday, September 26th, 2012
    boozy and breakfast should always go together. Please use those words more often :)
  14. Posted by jacquie on
    Wednesday, September 26th, 2012
    those look wonderful. i'm excited to try the crust as i have been reluctant to go w/ all applesauce for the reasons you stated myself. i don't usually have champagn and don't want to have to purchase/open a bottle for just a 1/2 a cup - do you think a white wine would work just as well? or heah now it it is apple season perhaps an apple version using caldovos?
  15. Posted by Jessica lynn on
    Thursday, September 27th, 2012
    oh man I want to make these right now! I may need to find a sub for the champagne, though. I know 1/2 cup isn't much, especially divided, but I haven't had any alcohol since I've been pregnant. Any sub suggestions?
  16. Posted by Hirase Ai on
    Thursday, October 10th, 2013
    Nice to share thank you !