In Texas, our spring is very short, because gets very hot in a short amount of time. I do not know about you, but when it is hot I do not want rich desserts that weigh down. I have been searching for some great recipes for this spring/summer season.
I have also been trying to cook and bake with a lot of fresh fruits and vegetables. On the new Weight Watchers points+ program fruit is free, so I try to find recipes that will incorporate a lot of those fruits and veggies that I love so much!
This is a Weight Watchers recipe that would be good for anyone to try. The complete Raspberry Squares recipe can be found below.
|Gather together your ingredients.|
|The first thing I did was to do is pull out my food processor and make the crust.|
|Then, I poured the mixture into my ungreased pan.|
|I pressed the dough into the pan to and made sure that there were not any holes in my crust. Then I put my crust in the oven to bake it.|
|Next, I took frozen raspberries and my preserves, mixed them together and heated them to a small boil.|
|This is what it looked like after I had boiled down the raspberries.|
|The crust had finished baking, so I pulled it out of the oven to add the top layer.|
|BE CAREFUL when you pour the raspberry mixture on the crust. Then put it back in the oven to bake until set.|
|This is what the raspberry squares look like right after they come out of the oven. Let the squares cool before you cut them.|
|These were so good and you could use a variety of different fruits as your topping, if you do not like raspberries.|
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Source: Weight Watchers
1 1/3 cups all-purpose flour
1/3 cup powdered sugar
8 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp almond extract
1 cup preserves, red raspberry
1 cup unsweetened frozen raspberries
1 Tbsp powdered sugar, for garnishing
Preheat oven to 350ºF.
Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.
Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.
When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar. Yields 1 square per serving.
Serves 24; 3 pointsplus+