Raspberry Cream Bars

Serves 16



  • 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


  • 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


  1. Preheat oven to 400 F. Coat an 8x8 baking pan with cooking spray.
  2. Place first four ingredients of crust into a food processor, then process until nuts are finely ground.
  3. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
  4. Add ice water and vanilla, then pulse until dough starts to come together.
  5. 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.
  6. In a small bowl, sprinkle gelatin over water. Let stand, stirring once or twice, while preparing the rest of the filling.
  7. Set aside 16 raspberries. Puree remaining raspberries in a food processor until smooth.
  8. 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.
  9. 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.
  10. Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.
  11. 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.
  12. 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.


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