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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| granulated sugar: 3 Tbl |
| ground nutmeg: 1/8 tsp |
| salted butter: 1/4 cup |
| granulated sugar: 2/3 cup |
| egg substitute: 1/3 cup |
| lemon juice: 3 Tbl |
| lemon peel: 2 tsp |
| baking powder: 1/4 tsp |
| seedless raspberry jam: 3 Tbl |
| powdered sugar (unsifted): 1 Tbl |
Raspberry Lemon Squares (Diabetes-Friendly)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
34 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups and level with a knife.
- Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
- With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
- Press the mix firmly into the bottom of an 8-inch square baking pan.
- Bake at 350° for 12 minutes.
- Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
- Remove crust from oven. Pour lemon mixture over warm crust.
- Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
- Drizzle fruit spread over lemon mixture.
- Bake at 350° for 22 minutes or until very lightly browned around edges.
- Cool completely on a wire rack.
- Sift powdered sugar evenly over top. Cut into 16 squares.