Rating: 4.75 stars
20 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

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Recipe Summary test

total:
3 hrs 45 mins
Servings:
16
Servings:
16
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Ingredients

Crust
Raspberry Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 400 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • 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.

  • Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack.

  • 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.

  • Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth. Transfer to a medium saucepan and stir in 1/2 cup sugar. Cook over medium heat until bubbling. Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.

  • 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.

  • Meanwhile, beat cream cheese, milk and confectioners' sugar in a medium bowl with an electric mixer until smooth.

  • 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.

Tips

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 Facts

113 calories; protein 2.4g; carbohydrates 16.1g; dietary fiber 2.4g; sugars 9.8g; fat 4.8g; saturated fat 1.6g; cholesterol 6.4mg; vitamin a iu 82.2IU; vitamin c 6.1mg; folate 7.4mcg; calcium 27.4mg; iron 1mg; magnesium 10.6mg; potassium 72.8mg; sodium 106.4mg; added sugar 8g.
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Reviews (15)

20 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/26/2012
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. Read More
Rating: 5 stars
10/29/2011
These are absolutely incredible. Gourmet all the way:) Read More
Rating: 5 stars
10/30/2011
Made these for a July 4th get together... took a little longer than expected to prepare but will be making these again & again as everyone loved them... would suggest preparing a day ahead and letting sit up in frig... if you're counting calories you can relax and enjoy! KMalone Read More
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Rating: 4 stars
07/04/2012
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 Read More
Rating: 5 stars
10/30/2011
I made these for 4th of July and they went over famously! I can't believe how fresh and vibrant they taste and how deceptively decadent they are! The only reason I don't give them 5 stars is they are a bit tedious to make requiring a lot of time and careful reading of the instructions which will prevent them from ending up in common rotation at our house. But they are fabulous for the season and I made them exactly as written. Next time I shall try using strawberries and topping with blueberries.;) Read More
Rating: 5 stars
10/30/2011
Absolutely loved these. I'll be making them again soon! Read More
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Rating: 5 stars
10/30/2011
These bars turned out looking beautiful but tasted mediocre at best. A LOT of work for such disappointing flavor when finished. Read More
Rating: 5 stars
10/31/2011
Really delicious easy and not too sinful to boot! I will be making this again for sure! Read More
Rating: 5 stars
02/16/2013
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 Read More