Skinny Raspberry Bars Recipes

OLD-WORLD RASPBERRY BARS

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
• Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
• Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

SKINNY RASPBERRY BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil. In large bowl, mix flours, sugar, butter and egg white with electric mixer on low speed until crumbly.
• Reserve 1/2 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of pan. Spread fruit spread to within 1/2 inch of edges. Sprinkle reserved 1/2 cup crumb mixture over top; sprinkle with walnuts.
• Bake 40 to 45 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

RASPBERRY OAT BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
• Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

SKINNY RASPBERRY FRENCH TOAST BAKE

Steps:

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
• In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
• Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

EASY RASPBERRY BARS

Steps:

• Set oven to 350°.
• Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
• Beat on low speed for 2 minutes, or until mixture is crumbly.
• Reserve 1-1/2 cups of Crumb Mixture for topping.
• Press remaining crumb mixture in botom of 11" x 7" baking pan.
• Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
• Crumble the 1-1/2 cups of reserved mixture over the top.
• Bake for 45 minutes, or until lightly browned.
• Cool completely and cut into small bars.

SKINNY RASPBERRY SWIRL CHEESECAKE BARS

Steps:

• Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
• Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.
• Make the Filling: In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
• Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
• Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
• Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.
• Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.
• NOTE: If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).

BLACK RASPBERRY BARS

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts., Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top., Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars.