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Raspberry Squares

March/April 2013

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Inspired by our love of lemon squares, we developed this healthy raspberry squares recipe using the juice of fresh raspberries in the filling. We slashed the butter in the shortbread crust for these raspberry bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.


Raspberry Squares Recipe

Makes: 9 squares, 2 1/2 inches each

Active Time:

Total Time:

Ingredients

Crust

  • 1 cup white whole-wheat flour or all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened

Filling

  • 3 cups raspberries, fresh or frozen (not thawed), plus more for garnish
  • 1/3 cup water
  • 2 tablespoons lemon juice or lime juice
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • Confectioners’ sugar for garnish

Preparation

  1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
  2. To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
  3. To prepare filling: Meanwhile, combine raspberries and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon (or lime) juice.
  4. Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
  5. Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
  6. Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh raspberries and dust with confectioners’ sugar, if desired, just before serving.

Tips & Notes

  • Make Ahead Tip: Cover and store at room temperature for up to 1 day.

Nutrition

Per serving: 207 calories; 8 g fat (2 g sat, 4 g mono); 48 mg cholesterol; 31 g carbohydrates; 12 g added sugars; 4 g protein; 3 g fiber; 114 mg sodium; 84 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value)

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Desserts, fruit
Servings
8 or more
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Publication
March/April 2013
20 minute dinner recipes
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