Skinny Raspberry Squares – 3 Points+

Skinny Raspberry Squares – 3 Points+

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.

Enjoy!

Skinny Raspberry Squares

 

Save Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Simple but festive dessert squares with simple shortbread crust and sweet-tart raspberry topping

Author: Martha

Recipe type: Dessert

Serves: 24

Ingredients

• 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

Instructions

1. Position an oven rack in the center and preheat oven to 350 degrees.
2. 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.
3. Press the mixture evenly into a 7 x 11 – inch ungreased baking pan to form a crust.
4. Bake until the crust begins to turn golden, about 20 minutes.
5. 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.
6. When the crust is ready, pour the raspberry mixture over the hot crust and smooth it out evenly.
7. Bake until set, 20 to 25 minutes.
8. Remove from the oven and cool in the pan until the squares are just warm.
9. Cut into 24 squares.
10. When completely cool, dust with the remaining tablespoon confectioner’s sugar.

Notes

Nutritional Estimates Per Serving (1 square): 104 calories, 4 g fat, 17 g carbs, 1 g fiber, 1 g protein, and 3 WW Points+ Value These will be a little sticky. I found it helpful to chill them in the refrigerator until firm before removing them from the pan. It’s best to cut them and loosen them from the sides of the pan, while they are still a little warm. I skipped the almond extract since I didn’t have any and didn’t miss it.

WordPress Recipe Plugin by EasyRecipe

2.2.1

Related Posts:

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