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.
Make Ahead Tip: Cover and store at room temperature for up to 1 day.
1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 1/2 fat