Raspberry Cream Bars
Serves 16
Ingredients
Crust
- 3/4 cup white whole-wheat flour
- 1/2 cup chopped pecans
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 3 tbsp cold butter, cut into small pieces
- 2 tbsp ice water
- 1/2 tsp vanilla extract
Filling
- 2 tsp unflavored gelatin
- 2 tbsp water
- 3 cups fresh raspberries, divided
- 1/2 cup granulated sugar
- 4 tbsp nonfat cream cheese, softened
- 2 tbsp low-fat milk
- 1 tbsp confectioners' sugar
Preparation
- Preheat oven to 400 F. Coat an 8x8 baking pan with cooking spray.
- Place first four ingredients of crust into a food processor, then process until nuts are finely ground.
- Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
- Add ice water and vanilla, then pulse until dough starts to come together.
- Transfer dough to the prepared pan. Press firmly to form an even bottom crust. Bake about 15 minutes, or until crust looks set but not browned. Let cool on a wire rack.
- In a small bowl, sprinkle gelatin over water. Let stand, stirring once or twice, while preparing the rest of the filling.
- Set aside 16 raspberries. Puree remaining raspberries in a food processor until smooth.
- Transfer raspberry puree to a medium saucepan, then stir in sugar. Cook over medium heat until bubbling. Stir in gelatin mixture and cook, stirring, about 1 minute, or until gelatin is melted.
- Fill a large bowl with ice water. Pour raspberry mixture into a medium bowl, then set it in the bowl of ice water. Refrigerate, stirring occasionally with a rubber spatula, about 30 minutes, or until mixture thickens to the consistency of loose jam and begins to set around the edges.
- Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.
- Spread raspberry filling evenly over crust, then add cream cheese mixture. Swirl fillings together with the tip of a sharp knife or skewer. Nestle reserved raspberries into filling, evenly spacing them so each bar will be topped with a berry when cut. Refrigerate about 3 hours, or until bars are completely set.
- Cut into 16 bars.
Nutritional Information per Serving
- 101 Calories
- 5 g Fat
- 6 mg Cholesterol
- 94 mg Sodium
- 14 g Carbohydrate
- 2 g Fiber
- 2 g Protein
Source: Diabetic Connect
In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.
Dessert
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