Healthy Recipes Recipes for Specific Health Condition Healthy Diabetic Recipes Raspberry Almond Bars Be the first to rate & review! These simple raspberry almond bars marry the flavors of tangy raspberries and sweet, nutty almonds. Almond flour gives them a rich flavor that's accented by a dash of almond extract. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Published on January 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Active Time: 25 mins Total Time: 2 hrs Servings: 25 Nutrition Profile: Diabetes Appropriate Low Carbohydrate Jump to Nutrition Facts Ingredients 2 ½ cups fresh or frozen raspberries (about 10 oz.) ½ cup water, divided 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup confectioners' sugar 1 cup white-whole wheat flour 1 cup almond flour ½ cup unsalted butter (1 stick), softened ½ teaspoon salt ¼ teaspoon almond extract Directions Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray. Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside. Beat confectioner's sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan. Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares. To make ahead Prepare crust and topping (Step 3) up to 1 day ahead and refrigerate. Cover and refrigerate the cooled bars for up to 3 days. Rate it Print Nutrition Facts (per serving) 104 Calories 6g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 25 Calories 104 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 2g 7% Total Sugars 6g Protein 2g 4% Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 49mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved