Raspberry Lemon Squares (Diabetes-Friendly) |
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Prep Time: 15 Minutes Cook Time: 34 Minutes |
Ready In: 49 Minutes Servings: 10 |
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Another recipe found on the web and placed here for safe keeping. Untried by me with plans to try soon. Ingredients:
3/4 cup all-purpose flour |
3 tablespoons sugar |
1/8 teaspoon nutmeg, ground |
1/4 cup butter |
2/3 cup sugar |
1/3 cup egg substitute |
3 tablespoons lemon juice |
2 teaspoons lemon peel |
1/4 teaspoon baking powder |
3 tablespoons seedless raspberry jam |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups and level with a knife.
3. Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
4. With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
5. Press the mix firmly into the bottom of an 8-inch square baking pan.
6. Bake at 350° for 12 minutes.
7. Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
8. Remove crust from oven. Pour lemon mixture over warm crust.
9. Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
10. Drizzle fruit spread over lemon mixture.
11. Bake at 350° for 22 minutes or until very lightly browned around edges.
12. Cool completely on a wire rack.
13. Sift powdered sugar evenly over top. Cut into 16 squares.
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