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Raspberry: Raspberry Almond Bars

Source of Recipe

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List of Ingredients

2 cups flour
1/2 cup sugar substitute
1/8 teaspoon salt
8 tablespoons butter, cut up
1 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 toasted almonds or pecans, chopped


Recipe

Combine flour, salt and sugar substitute in a medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in egg, milk and lemon peel. Press mixture evenly into bottom of 11x7-inch baking dish. Bake in preheated 400ºF oven for 15 minutes. Edges of crust should be browned. Cool on wire rack. Mix fruit spread with cornstarch in a small saucepan, heat to boiling. Boil until thickened, stirring constantly, 1 minute. Cool slightly. Spread mixture evenly over cooled crust, sprinkle with nuts. Bake in 400ºF oven until fruit is thick and bubbly, about 15 minutes. Cool on wire rack and cut into bars. Makes 24 bars.