Raspberry Pistachio Bars
Print Category Raspberries Thematic No thematic Source Recipes Plus Evaluation
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Ingredients
- 2 cups (500 mL) Five Roses All Purpose White Flour
- 1/2 cup (125 mL) Equal® Spoonful?
- 1/8 tsp (0.5 mL) salt
- 1/2 cup (125 mL) cold butter a solid margarine, cubed
- 1 egg
- 2 tbsp (30 mL) skim milk or water
- 2 tsp (10 mL) grated lemon rind
- 3/4 cup (175 mL) no sugar added seedless raspberry spread
- 1 tsp (5 mL) cornstarch
- 1/3 cup (75 mL) Trophy Chopped Pistachios,
- Walnuts or Pecans, chopped or sliced Almonds
Preparation
- Combine flour, Equal® and salt; cut in butter until mixture resembles coarse crumbs. Mix in egg, milk and lemon rind (mixture will be crumbly).
- Press mixture evenly in bottom of greased 9in (23 cm) square pan. Bake at 400°F (200°C) 15-20 minutes or until lightly browned. Cool.
- Mix raspberry spread and cornstarch; spread over crust. Sprinkle with pistachios. Bake 15 minutes or until filling is bubbly. Cool; cut into bars.
Cook commentary
Makes 24 bars.
Prep Time: 20 minutes
Cook Time: 35 minutes
Per bar: 94 Calories; 1.9 g protein; 5 g fat; 10.6 g carbohydrate; 0.5 g dietary fibre.
Prepare a dessert buffet for holiday entertaining.
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