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raspberry squares

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Raspberry squares

Serves 24



1⅓ cup(s) all-purpose flour

⅓ cup powdered sugar

8 Tbsp unsalted butter, cut into small pieces

1½ tsp almond extract

1 cup red raspberry preserves

1 cup unsweetened frozen raspberries

1 Tbsp powdered sugar, for garnishing



Preheat oven to 350°. Place first four 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



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