Monday, September 12, 2011
Glazed Lemon Raspberry Bars (GF)
GLAZED LEMON RASPBERRY BARS
Tart but sweet, moist lemon bars with a hint of raspberry – pretty bars! This delectable treat is sure to please. Lovely with a cup of tea and over conversation with a good friend. Garnish them prettily with flowers from the garden (Impatiens) and they go over even better. This recipe is from Splendid Low-Carb Desserts which received a makeover to make it completely gluten-free.
1 cup Gluten-Free Bake Mix, (250 mL)
1 cup ground almonds, OR (250 mL)
1/4 cup SPLENDA® Granular (60 mL)
1/2 cup butter, melted (125 mL)
2/3 cup raspberry, OR strawberry fruit spread, (150 mL)
sugarless (raspberry jam sieved to remove seeds)
4 extra-large eggs
Liquid sucralose to equal 11/2 cups (375 mL)
2 tbsp certified gluten-free oat flour (30 mL)
1/2 tsp baking powder (2 mL)
1/2 cup lemon juice (125 mL)
3 tbsp water (45 mL)
3/4 cup powdered erythritol (175 mL)
2 tbsp butter, melted (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tbsp lemon juice (15 mL)
1 tbsp water (15 mL)
Crust: Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, page___, ground almonds, OR almond flour, SPLENDA® Granular and butter. Place in 9 x 13-inch (23 x 33 cm) baking dish. Cover with plastic wrap; press crust out. Bake in oven 10 minutes.
Topping: In small nonstick saucepan, heat raspberry, OR strawberry fruit spread. Drizzle over warm crust and spread gently with back of dessert spoon to cover crust. In food processor, in blender or in bowl with electric mixer, process eggs. Add liquid sucralose, OR SPLENDA® Granular, oat flour and baking powder; process, scraping sides occasionally. Add lemon juice and water; process. Pour over raspberry layer. Bake in 350°F (180°C) oven 15 minutes, or until set. When cooled, spread glaze gently over top. Refrigerate and when chilled cut into bars.
Glaze: In food processor with metal blade or in blender combine powdered erythritol, butter, vanilla whey protein, lemon juice and water.
Yield: 36 bars
1.9 g protein
6.1 g fat
2.3 g carbs
Labels: Cookies and Squares