Raspberry-Almond Bars


Classifications: Desserts

Qty Measure Ingredient


2 cups all-purpose flour

3 1/2 teaspoons Equal for Recipes or

12 packets Equal® sweetener or

1/2 cup Equal Spoonful

1/8 teaspoon salt

8 tablespoons cold margarine, cut into pieces

1 large egg

1 tablespoon skim milk or water

2 teaspoons grated lemon rind

2/3 cup seedless raspberry spreadable fruit

1 teaspoon cornstarch

1/2 cup chopped toasted almonds, walnuts or pecans

Instructions: Combine flour, Equal and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in egg, milk and lemon rind (mixture will be crumbly). Press mixture evenly in bottom of greased baking dish, 11x7 inch. Bake in preheated 400*F 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, 1 minute; cool until warm. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake in preheated 400*F oven until spreadable fruit is thick and bubbly, about 15 minutes. Cool on wire rack; cut into squares. Makes 24 bars.



Background: Note: DIABETIC EXCHANGES: One serving (1 bar) equals 1 bread, 1 fat; also, 116 calories, 59 mg sodium, 9 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 6 gm fat.

Serves: 24

Food Exchanges: