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Monday, September 12, 2011

Glazed Lemon Raspberry Bars (GF)

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)
  almond flour
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)
  SPLENDA® Granular
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 bar
71.7 caloires
1.9 g protein
6.1 g fat
2.3 g carbs


Juliana said...

Lemon and raspberry? What a great combination of flavors...the bars look delicious.
Hope you have a wonderful week ahead Jennifer :-)

Jennifer said...

Thanks, Juliana. Boy, I really like your name - so pretty!

Ann said...

Wow I was thinking the EXACT same thing that Juliana wrote - Lemon ADN raspberry? Awesome! That looks delicious! Thanks for sharing....

Nancy said...

Jennifer, you are amazing. I am sure these taste wonderful. They will be on my to-try list. You are so creative as are many others posting low carb treats, but your presentation is lovely. Thank you so much for sharing!

Jennifer said...

Very tasty combo for sure, Ann.

Jennifer said...

Wow, thank you, Nancy. That's a nice thing to say.

Tiffany said...

What fun jazzed up lemon bars!

Jennifer said...

Yep and gluten-free and sugar-free and low-carb to boot! ;) Have a great rest of the week, Tiffany.

Christine's Pantry said...

Looks wonderful! Thanks for sharing.

Jennifer said...

You're welcome, Christine.

Philis said...

A little off topic, but do you have suggestions for converting almond flour recipes to using your bake mix?

Made some more bread this morning. We used your bread for sandwiches while traveling last week. Was so helpful to have something to eat that was safe & better than you could get anywhere else!

Jennifer said...

I think I would use the bake mix cup for cup. You could reduce it by a couple of tablespoons, if you wish, but using it cup for cup and adjusting the liquid requirements will make for a lovely, substantial baked goodie outcome. I think using a bake mix vs just almond flour on its own is almost always superior.

That's really nice, Philis. I know what you mean. Ian feels the same way as do I. So good to have on hand. I have to make more hamburger buns tomorrow or the next day. I will share them soon - Artisan Sesame Hamburger Buns. Very nice! Great for burgers, etc.