Preheat your oven to 350°F.
Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt, and cinnamon. Stir to blend well.
In another bowl, whisk the granulated sugar, brown sugar, butter, egg whites, apple sauce, and vanilla until light and fluffy.
Fold the dry ingredients into the wet ingredients with a spatula.
Fold in the white chocolate chips.
Spread the batter evenly onto the baking pan.
Bake for 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean.
Let the crust cool completely on a wire rack.
Meanwhile, prepare the frosting; beat the cream cheese, powdered sugar, and vanilla until well-blended.
Spread the frosting evenly over the surface of the cookie.
Layer the fresh blueberries and raspberries over the frosting.
Store in the refrigerator until ready to serve.
To serve, cut the bars into 28 pieces.
