Raspberry Lemon Squares Diabetes Friendly Recipes

RASPBERRY LEMON SQUARES

Steps:

• Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray.
• Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish.
• Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds.
• Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And 3/4 cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust.
• Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process.
• Just before serving, top with a dusting of powdered sugar.

RASPBERRY LEMON SQUARES (DIABETES-FRIENDLY)

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups and level with a knife.
• Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
• With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
• Press the mix firmly into the bottom of an 8-inch square baking pan.
• Bake at 350° for 12 minutes.
• Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
• Remove crust from oven. Pour lemon mixture over warm crust.
• Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
• Drizzle fruit spread over lemon mixture.
• Bake at 350° for 22 minutes or until very lightly browned around edges.
• Cool completely on a wire rack.
• Sift powdered sugar evenly over top. Cut into 16 squares.

RASPBERRY-LEMON SQUARES

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.

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.