Step 1

Preheat oven to 350°F.  Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.

Step 2

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

Step 3

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Step 4

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Step 5

Fold in the white chocolate chips.

Step 6

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Step 7

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.

Step 8

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Step 9

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting.

Step 10

Store in the refrigerator until ready to serve.