Raspberry Lemon Squares Diabetes Friendly Food

RASPBERRY LEMON SQUARES (DIABETES-FRIENDLY)

Steps:

• 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.

RASPBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
• Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
• Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
• Pour the lemon filling on top of the pre-baked pastry crust.
• Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
• Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.