Raspberry Bars

Raspberry Bars

20 Reviews
From: EatingWell Magazine, May/June 2009

Tart raspberry filling is swirled into a low-fat cream filling in these beautiful bars. They're a festive treat for a summer picnic or party.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Crust
  • ¾ cup white whole-wheat flour , (see Note)
  • ½ cup chopped pecans
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons cold butter, cut into small pieces
  • 2 tablespoons ice water
  • ½ teaspoon vanilla extract
  • Raspberry Filling
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons water
  • 3 cups fresh raspberries, divided
  • ½ cup granulated sugar
  • 4 tablespoons nonfat cream cheese, softened
  • 2 tablespoons low-fat milk
  • 1 tablespoon confectioners’ sugar


  • Active

  • Ready In

  1. To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add ice water and vanilla and pulse just until the dough starts to come together. Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
  3. Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack.
  4. To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
  5. Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth. Transfer to a medium saucepan and stir in ½ cup sugar. Cook over medium heat until bubbling. Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
  6. Fill a large bowl with ice water. Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water. Refrigerate, stirring occasionally with a rubber spatula, until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
  7. Meanwhile, beat cream cheese, milk and confectioners' sugar in a medium bowl with an electric mixer until smooth.
  8. Spread the thickened raspberry filling evenly over the crust. Dollop the cream cheese mixture over the filling. Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect. Nestle the reserved berries into the filling, evenly spacing them so each bar will be topped with a berry when cut. Refrigerate until the bars are completely set, about 3 hours. Cut into 16 bars, one raspberry per bar.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.

Nutrition information

  • Serving size: 2-inch bar
  • Per serving: 113 calories; 5 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 2 g protein; 7 mcg folate; 6 mg cholesterol; 10 g sugars; 8 g added sugars; 82 IU vitamin A; 6 mg vitamin C; 27 mg calcium; 1 mg iron; 106 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 20

February 09, 2015
profile image
By: jvsaver79
These were definitely not sweet enough. We could barely eat them. No flavor at all.
February 16, 2013
profile image
By: eatingwell
Gluten Free I made these for some Fireman to say Thank You. I used my Vita Mix instead of a food processor and it was super easy and easy clean up. I am disabled and don't have lots of energy for clean up. I had no problem with this recipe. I will definitely make again. Even my daughter who hates most of our GF stuff loved this and wanted me to save more for us :) Pros: Awesome and easy
July 04, 2012
profile image
By: erinmurphy17
Fresh, chilled, summery dessert I'll make these again, but my husband said they weren't sweet enough for him. I'm a fan though. These are 3 points on Weight Watchers - plus, a chilled summer, fruit dessert is a welcome treat to me. I plan to try it with other fruits, too. Strawberries, blueberries, maybe peaches would work nicely and be sweeter without adding more sugar. Pros: Minimal baking time Cons: Lots of steps
March 26, 2012
profile image
By: EatingWell User
These are delicious and healthy. There are so many different fruits you could use. I did not find it necessary to boil the fruit, only the gelatin mixture and then add fresh or frozen fruit. Today I am making them with fresh California strawberries.
December 30, 2011
profile image
By: shawneegirl
Wow, SO incredible! Positively WONDERFUL!! I substituted Splenda for the sugar and used Agar flakes instead of gelatin, and the bars were sublime (with only 0.6 grams of sugar for 2 bars!). I made these for my diabetic father-in-law for New Year's eve dessert and he couldn't believe how heavenly they were!! I can't wait to use strawberries & blueberries for 4th of July!! Yes, the recipe is involved and uses a lot of bowls and equipment...but if you love to cook & bake and love healthy but delicious food, it is worth it!! Pros: Delicious & Healthy
January 20, 2011
profile image
By: friskybinx
These bars are INCREDIBLE! These bars are one of the best receipes I've ever found. Not only are they delicious and very refreshing, but they aren't expencive to make. Almost all of the ingredients are ones you have in your house and the ones you need to buy (like the raspberries and walnuts) are not expencive to buy. I would reccomend this to everyone! All of my friends love these and I tell everyone about them. A must try! To the person complaining about the pans and bowls - yes they do use a few more pans then a normal cookie receipe, but if you don't like using a few extra bowls when you cook stick to things in the grocery store like the tubes of cookie dough. If you clean as you go it doesn't make a mess at all and the end result is very much worth it! Pros: Refreshing, delicious, healthy, cheap
November 16, 2010
profile image
By: EatingWell User
I wish recipes listed the number of pans/dishes/appliances involved, along with the ingredients. Let's just say I don't like doing dishes, and this recipe required 2 uses of the food processor (with cleaning in between), the electric mixer, a saucepan, 3 bowls and a baking dish. That's simply too much. It was tasty, but not worth the effort required in creation or cleaning up.
November 01, 2010
profile image
By: nellie326
Maybe I did something incorrectly, but I found these to be a lot of work for very little pay off. Mine did not come out as thick as the picture and the cream cheese mixture was sparse and lumpy, even though I spent a good time getting it as smooth as possible. Maybe I will try again, but I wasn't terribly impressed.
September 24, 2010
profile image
By: rebeccabouziotis
These are absolutely incredible. Gourmet all the way :)
More Reviews