Raspberry Lemon Squares Diabetes Friendly Recipes

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SUGAR-FREE LOW CARB LEMON SQUARES



Sugar-Free Low Carb Lemon Squares image

A sugar-free low carb diabetic friendly recipe for delicious lemon squares.

Provided by The Naked Diabetic

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

1/2 cup almond flour
2 tbsp melted butter
1/3 cup Splenda, sweetener
2 eggs (medium or large)
3/4 cup Splenda sweetener
1/4 cup freshly squeezed, lemon juice
1 tbsp lemon zest
1 tbsp almond flour
1/2 tsp baking powder
2 tbsp coconut (optional)

Steps:

  • Preheat oven to 350°F (175°C)
  • In a small mixing bowl combine crust ingredients and mix until it forms a loose crumble.
  • Press crumble into an 8 by 8 inch baking dish.
  • Bake on center rack in oven for 10 minutes.

Nutrition Facts : Calories 42 kcal, ServingSize 1 serving

RASPBERRY-LEMON SQUARES



Raspberry-Lemon Squares image

A must-make dessert for spring or summer, these squares start with a sugar cookie base and finish with a lemon-raspberry topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 9

Number Of Ingredients 14

1/2 package (16-oz size) refrigerated ready to bake sugar cookies
2 cups fresh raspberries
1 1/2 cups granulated sugar
2 tablespoons grated lemon peel
1/2 cup fresh lemon juice
1 whole egg
4 egg whites
1/8 teaspoon salt
1/3 cup Gold Medal™ all-purpose flour
3/4 cup cream cheese spread (from 8-oz container)
1 cup whipping cream
2 tablespoons powdered sugar
1 cup fresh raspberries
9 lemon twists, if desired

Steps:

  • Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
  • Press dough evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on cooling rack.
  • Meanwhile, in food processor, place 2 cups raspberries. Cover; process until smooth. Into medium bowl, strain raspberries through strainer to remove seeds. Add granulated sugar, lemon peel, lemon juice, egg, egg whites and salt; mix well. Stir in flour with whisk just until blended. Spread cream cheese spread over baked cookie crust. Pour raspberry filling over cream cheese layer.
  • Bake 50 to 55 minutes or until filling is set. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 3 rows by 3 rows.
  • In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Top squares with whipped cream and 1 cup raspberries. Garnish with lemon twists.

Nutrition Facts : Calories 456, Carbohydrate 63 g, Fat 4 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 194 mg

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