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    Raspberry Squares

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyNo ShellfishNut-FreeAmericanDessert
    Raspberry Squares
    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyNo ShellfishNut-FreeAmericanDessert
    9 squares, 2 1/2 inches each
    Active time: 25 minutes
    Total time: 2 hours 15 minutes

    Description

    Fewer than 30 minutes of hands-on time is all that's needed to make these bars inspired by traditional lemon squares. The squares were developed using the juice of fresh raspberries with a judicious amount of sugar in the filling that lets the natural sweetness of the fruit shine—and keeps calories in check.

    Directions

    1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
    2. To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
    3. To prepare filling: Meanwhile, combine raspberries and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon (or lime) juice.
    4. Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
    5. Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
    6. Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh raspberries and dust with confectioners’ sugar, if desired, just before serving.

    Tips

    • To make ahead: Cover and store at room temperature for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories208 cal
    • Total Fat8.8 g
    • Saturated Fat2.4 g
    • Cholesterol0 mg
    • Sodium115 mg
    • Carbohydrate Total30.4 g
    • Protein3.6 g
    • Phosphorus80 mg
    • Potassium115 mg
    • Fiber3.5 g
    • Calcium20 mg

    Ingredients

    Crust

    • 1 cup white whole-wheat flour, or all-purpose flour
    • ⅓ cup confectioners' sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 3 tablespoons canola oil
    • 2 tablespoons butter, softened

    Filling

    • 3 cups raspberries, fresh or frozen (not thawed), plus more for garnish
    • ⅓ cup water
    • 2 tablespoons lemon juice, or lime juice
    • 2 large eggs
    • ⅓ cup granulated sugar
    • 3 tablespoons cornstarch
    • ⅛ teaspoon salt
    • Confectioners' sugar, for garnish

    Ingredients

    Crust

    • 1 cup white whole-wheat flour, or all-purpose flour
    • ⅓ cup confectioners' sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 3 tablespoons canola oil
    • 2 tablespoons butter, softened

    Filling

    • 3 cups raspberries, fresh or frozen (not thawed), plus more for garnish
    • ⅓ cup water
    • 2 tablespoons lemon juice, or lime juice
    • 2 large eggs
    • ⅓ cup granulated sugar
    • 3 tablespoons cornstarch
    • ⅛ teaspoon salt
    • Confectioners' sugar, for garnish

    Description

    Fewer than 30 minutes of hands-on time is all that's needed to make these bars inspired by traditional lemon squares. The squares were developed using the juice of fresh raspberries with a judicious amount of sugar in the filling that lets the natural sweetness of the fruit shine—and keeps calories in check.

    Directions

    1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
    2. To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
    3. To prepare filling: Meanwhile, combine raspberries and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon (or lime) juice.
    4. Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
    5. Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
    6. Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh raspberries and dust with confectioners’ sugar, if desired, just before serving.

    Tips

    • To make ahead: Cover and store at room temperature for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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