INGREDIENTS
3
tablespoons creamy peanut butter
2
tablespoons molasses
2
egg whites
2
tablespoons ground flax seeds
4
cups crisp rice cereal
1/2
cup sliced almonds
1
ounce bittersweet chocolate, melted
PREPARATION:
- Preheat over to 350°F. Place peanut butter in small microwavable bowl; microwave 30 seconds at LOW (30% power) or until peanut butter is melted. Stir in molasses; cool.
- Place egg whites in blender with flaxseed. Process until foamy. Pour into large bowl. Add peanut butter mixture; stir until smooth. Stir in cereal and almonds until cereal is evenly coated.
- Spray 9-inch square baking pan with nonstick cooking spray. Press cereal mixture into pan. Bake 20 to 25 minutes or until browned on top. Cool completely in pan on wire rack. Cut into 16 bars. Drizzle melted chocolate over bars for garnish.
Tip
You can buy flax seeds and grind them in a coffee mill or blender. Flax seeds are an excellent source of Omega-3 fatty acids, which may reduce the risk of heart disease. If you can't find flax seeds at the supermarket, look for them in a health food store.
This recipe appears in:
Snacks
NUTRITIONAL INFORMATION:
Serving Size:
1 (2-1/4-inch) square bar
Sodium
24 mg
Protein
3 g
Fiber
1 g
Carbohydrate
11 g
Cholesterol
<1 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
41 %
Calories
91
DIETARY EXCHANGE:
Fat
1
Starch
1/2
