Raspberry Squares

Pack a healthy punch in your next dessert.

Raspberry squares

Serves 24

Printer-Friendly Recipe

Ingredients

1 1/3 cup(s) all-purpose flour
1/3 cup powdered sugar
8 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp almond extract
1 cup red raspberry preserves
1 cup unsweetened frozen raspberries
1 Tbsp powdered sugar, for garnishing

Directions

Preheat oven to 350°. Place first 4 ingredients in food processor; pulse to combine and break up butter into pea-size pieces. Place in 11½ X 7½-inch ungreased baking dish; smooth into an even layer to form a crust. Bake until it starts to turn golden, about 20 minutes.

Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.

Pour mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. Dust with powdered sugar.

Nutritional information (per serving):

104 calories, 4 g fat, 10 mg cholesterol, 16.5 g carbohydrate, 66 g fiber, 1 g protein, 5 mg sodium

Instead of strawberries, try raspberries

Cancer fighter: Ellagic acid

Raspberries have 3 times more ellagic acid than strawberries. A natural chemical compound, ellagic acid is found in fruits, vegetables, and some nuts.

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