Raspberry-Almond Bar Cookies
Serves 24
An easy to make bar cookie that is topped with flavorful raspberry spreadable fruit and sliced almonds.
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 12 packets Equal® sweetener*
- 1/8 teaspoon salt
- 1/2 cup butter, cut into pieces
- 1 egg
- 2 tablespoons water
- 1 teaspoon grated lemon peel
- 1 jar (10 ounces) seedless raspberry spreadable fruit
- 3 tablespoons sliced almonds
*Substitute 1/2 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray; set aside.
- Combine flour, Equal and salt in a medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
- Stir in egg, water and lemon peel. Mixture will be crumbly. Press mixture evenly onto bottom of prepared pan.
- Bake 12 to 15 minutes or until edges of crust are lightly browned.
- Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds.
- Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into 24 bars.
Nutrition Information (per serving)
- Calories: 88
- Protein: 2 g
- Carbohydrates: 12 g
- Fat: 4 g
- Cholesterol: 18 mg
- Sodium: 49 mg
Exchanges
- Fat - 1
- Starch - 1/2
