I’m a huge raspberry fan. Have been for as long as I can remember. I can’t imagine being able to pass up a homemade raspberry dessert. Just the thought of my mom’s fresh raspberry pie will make my mouth water.
So, needless to say, when a recipe for raspberry squares appeared in my Weight Watcher’s Weekly a while back, I immediately clipped it and added it to my “Must Make” recipe file.
Well, yesterday was the day. These simple yet festive little squares consist of a shortbread crust topped with a combination of raspberry jam and frozen raspberries. They are like a lighter healthier linzertorte without the top crust.
I loved these little squares, but found they needed a little time in the fridge to firm up. They were the perfect combination of sweet and tart. If you like your desserts super sweet, these may be a little tart for you.
You can switch out the topping to suit your tastes, replacing the raspberries and jam with blueberries, mixed berries, apricots or peaches.
- 1-1/3 cups all-purpose flour
- ⅓ cup confectioner’s sugar
- ½ cup (1 stick) butter, cut into small pieces
- 1-1/2 teaspoon almond extract (optional)
- 1 cup red raspberry preserves
- 1 cup unsweetened frozen raspberries
- 1 tablespoon confectioner’s sugar for garnish
- Position an oven rack in the center and preheat oven to 350 degrees.
- In a food processor, pulse the flour, ⅓ cup confectioner’s sugar, butter, and almond extract until the mixture is combined and butter cut into pea-size pieces.
- Press the mixture evenly into a 7 x 11 – inch ungreased baking pan to form a crust.
- Bake until the crust begins to turn golden, about 20 minutes.
- Meanwhile, in a small saucepan set over medium heat, combine the preserves and raspberries, stirring occasionally, until the preserves become liquid and the frozen raspberries are thawed, about 4 minutes.
- When the crust is ready, pour the raspberry mixture over the hot crust and smooth it out evenly.
- Bake until set, 20 to 25 minutes.
- Remove from the oven and cool in the pan until the squares are just warm.
- Cut into 24 squares.
- When completely cool, dust with the remaining tablespoon confectioner’s sugar.
Skinny Triple Berry Cobbler – a sweet cobbler loaded with berries with 5 WW Points+
Skinny Black Bean Brownies – simple, fudgy and delicious with only 4 WW Points+
Skinny Apple Cranberry Oatmeal Cookies – soft and chewy sweet treats with 2 WW Points+
13 Healthy Low Fat Biscotti Recipes – a great collection of homemade biscotti from my personal files and other blogs and websites