Tuesday, December 7, 2010

Recipe for Raspberry Lemon Bars

Makes 16 bars, each approximately 218 calories, 9 grams fat, 34 grams carbs, 3 grams fiber, 3 grams protein

Non-stick foil (or regular foil sprayed with cooking spray)

1 ½ cup toasted old fashioned oats
¾ cup WW pastry flour
¾ cup AP flour
¼ ground flax seed
¼ cup plus 2 TBSP brown sugar/sucralose blend
10 TBSP Earth Balance Vegan Buttery Sticks

8 ounces raspberry all-fruit spread
5 ounces lemon curd

Reserved ¾ cup of crust mixture
¼ cup plus 2 TBSP toasted sliced almonds
1 TBSP brown sugar/sucralose blend
1/8 tsp salt

Toast oats and almonds at 350 x 12 minutes. Remove from tray to cool. 
In food processor pulse together crust ingredients until just mixed and crumbly.  Reserve ¾ cup of mixture and press remainder firmly in to the bottom of 9 x 9 pan that has been lined with non-stick foil (or foil sprayed with cooking spray).  Bake at 350 x 15 min.

Warm each fruit spread separately in microwave when crust comes out of oven.  Alternate rows of each spread.  Swirl with back of spoon to slightly blend, but try to keep distinct areas of each.  Add a dollop or two more if needed to fill in.

Pulse ¼ cup toasted almonds in food processor and mix in to reserved crust mixture.  Add additional brown sugar/sucralose blend and salt.  Sprinkle over filling and press very gently to adhere.  Sprinkle remaining almonds over top.

Bake at 350 x 25 min.  Place on rack and cool completely (several hours).  Remove from pan and cut in to bars.  Store in airtight container.