Serves: 24
Ingredients
1 1/3 cup(s) all-purpose flour
1/3 cup(s) powdered sugar
8 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp almond extract
1 cup(s) preserves, red raspberry
1 cup(s) unsweetened frozen raspberries
1 Tbsp powdered sugar, for garnishing
Instructions
Preheat oven to 350ºF.
Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just 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.
When crust is ready, pour raspberry 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. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar. Yields 1 square per serving.
Source: https://www.weightwatchers.com
Ingredients
1 1/3 cup(s) all-purpose flour
1/3 cup(s) powdered sugar
8 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp almond extract
1 cup(s) preserves, red raspberry
1 cup(s) unsweetened frozen raspberries
1 Tbsp powdered sugar, for garnishing
Instructions
Preheat oven to 350ºF.
Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just 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.
When crust is ready, pour raspberry 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. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar. Yields 1 square per serving.
Source: https://www.weightwatchers.com
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