Raspberry Almond Bars
You don't need to worry whether raspberries are in season for these bars. The recipe uses seedless raspberry spreadable fruit. Add the walnuts or pecans for a nice nutty crunch in these Raspberry Almond Bars.
2 cups flour
1/2 cup measurable sweetener
1/8 teaspoon salt
8 tablespoons cold margarine cut into pieces
1 tablespoon skim milk or water
2 teaspoons grated lemon peel
2/3 cup seedless raspberry spreadable fruit
1 teaspoon cornstarch
1/2 cup sliced toasted almonds or walnuts or pecan pieces
Combine flour, sweetener and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in egg, milk and lemon peel. Mixture will be crumbly.
Press mixture evenly into bottom of greased 11-by-7-inch baking dish. Bake in preheated 400-degree oven until edges of crust are browned, about 15 minutes. Cool on wire rack.
Mix spreadable fruit and cornstarch in small saucepan; heat to boiling. Boil until thickened, stirring constantly, one minute; cool slightly. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake in preheated 400-degree oven until edges of crust are browned, about 15 minutes. Cool on wire rack; cut into bars.
Recipe makes 24 bars
Calories: 116; Fat: 6g; Carbohydrates: 15g; Cholesterol: 9mg; Protein: 2g; Sodium: 59mg
Exchanges: 1 Bread, 1 Fat