Tropical Fruit Bars
Source of Recipe
By The Culinary Institute of America
List of Ingredients
1 1/4 cups cake flour, sifted
2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/4 cup canola oil
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon lime zest, grated
3 tablespoons fresh lime juice
2 tablespoons low-fat milk
3/4 cup dried pineapple, chopped
3/4 cup dried papaya, chopped
1/2 cup flaked sweetened coconut
Recipe
1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8-by-12-inch or 7-by-11-inch baking pan [for recipe making 15 bars] or coat it with nonstick cooking spray.
2 In a mixing bowl, whisk together flour, ginger, baking powder, baking soda and salt; set aside. In another bowl, whisk together brown sugar, oil, egg, vanilla and lime zest until no lumps of brown sugar remain. Whisk in lime juice and milk. Add the dry ingredients, pineapple and papaya and stir just until combined.
3 Spread the batter evenly in the prepared pan. Sprinkle coconut over the top. Bake for 20 to 25 minutes, or until golden on top. Let cool completely in the pan on a wire rack. Cut into bars. (Store at room temperature in an airtight container for up to 3 days.)
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