123605 healthy raspberry lemon bars Recipes

unsalted butter, softened, all-purpose flour, icing sugar, baking powder, salt, freshly grated lemon zest, eggs, sugar, fresh lemon juice, lemon extract (optional), baking powder, all-purpose flour, raspberry preserves (optional)

all-purpose flour, granulated sugar, baking soda, grated lemon peel, butter, chilled and cut into 1/4 inch slices, egg, slightly beaten, frozen raspberries, granulated sugar, water, cornstarch, grated lemon peel, vanilla

butter, softened, plus more for the pan, all-purpose flour, granulated sugar, light brown sugar, rolled oats, fine sea salt, egg, beaten, raspberry preserves , recipe follows, raspberries, lemon juice, sugar

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

lemon bar mix, powdered sugar, tube red decorating gel, blueberries

flour, sugar, baking powder, baking soda, salt, nonfat yogurt, applesauce, egg white, vanilla, raspberries, lemon zest

lemon cake mix, butter, softened, eggs, raspberry preserves, cream cheese, softened, milk, white chocolate , baking bars chopped, powdered sugar

fresh raspberries, divided, graham cracker squares, crushed, butter, melted, fat free cream cheese, soft, marshmallow creme, lemon juice

fresh raspberries, divided (about 2 1/2 cups), graham cracker crumbs, butter, melted, philadelphia light brick cream cheese spread, softened, jet-puffed marshmallow creme, lemon juice

almond and raspberry meringue bars (makes about 36 pieces) adapted from allrecipes.com, butter, softened, egg, light brown sugar, almond paste (usually next to the marzipan in stores), almond extract, unbleached all-purpose flour, seedless red raspberry jam, egg whites, white granulated sugar, flaked coconut

raspberries, strawberry, blueberries, pomegranate juice (or other fruit juice if desired), stevia powder (sweetleaf is a good brand), almond milk, skim milk, raspberry protein powder (1 scoop, i used spiru-tein but you can probably substitute another brand if desired), flax seed (optional)

raspberries (fresh or frozen ), orange juice, plain yogurt, flax powder or 1 oz wheat germ, ice

raspberry jam, almonds, ground, almond extract, almonds , slivered, butter, softened, granulated sugar, salt, all-purpose flour

raspberries, egg whites, egg yolks, granulated sugar, all-purpose flour, raspberry extract, lemon zest, lemon juice, milk, sugar (for dusting)

lemon juice, freshly squeezed, agar, flakes, unbleached all-purpose flour, granulated raw sugar, margarine, chilled, arrowroot, reduced-fat coconut milk, grated zest from 2 large lemon, powdered sugar (optional), fresh raspberry

frozen raspberries, lemon yogurt, low-fat milk (2% fat), pure vanilla extract

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberries, lg egg whites, lg egg yolks, granulated sugar, all purpose flour, raspberry extract, lemon zest, lemon juice, milk, sugar for dusting