GLAZED LEMON RASPBERRY BARS
Tart but sweet, moist lemon
bars with a hint of raspberry – pretty bars!
This delectable treat is sure to please. Lovely with a cup of tea and over conversation with a good friend. Garnish them prettily with flowers from the garden (Impatiens) and they go over even better. This recipe is from Splendid Low-Carb Desserts which received a makeover to make it completely gluten-free.
Crust:
1 cup Gluten-Free Bake Mix, (250 mL)
page___
1 cup ground almonds, OR (250 mL)
almond flour
1/4 cup SPLENDA® Granular (60 mL)
1/2 cup butter, melted (125 mL)
Topping:
2/3 cup raspberry, OR strawberry
fruit spread, (150 mL)
sugarless (raspberry jam sieved to remove
seeds)
4
extra-large eggs
Liquid
sucralose to equal 11/2 cups (375 mL)
SPLENDA® Granular
2
tbsp certified gluten-free oat flour (30 mL)
1/2 tsp baking powder (2 mL)
1/2 cup lemon juice (125 mL)
3
tbsp water (45 mL)
Glaze:
3/4 cup powdered erythritol (175
mL)
2
tbsp butter, melted (30 mL)
2
tbsp vanilla whey protein (30 mL)
1
tbsp lemon juice (15 mL)
1
tbsp water (15 mL)
Crust: Preheat
oven to 350°F (180°C). In medium bowl,
combine Gluten-Free Bake Mix, page___, ground almonds, OR almond flour, SPLENDA® Granular and butter. Place in 9 x 13-inch (23 x 33 cm) baking
dish. Cover with plastic wrap; press
crust out. Bake in oven 10 minutes.
Topping: In small nonstick saucepan, heat raspberry,
OR strawberry fruit spread. Drizzle over
warm crust and spread gently with back of dessert spoon to cover crust. In food processor, in blender or in bowl with
electric mixer, process eggs. Add liquid
sucralose, OR SPLENDA® Granular, oat flour and baking powder; process,
scraping sides occasionally. Add lemon
juice and water; process. Pour over
raspberry layer. Bake in 350°F (180°C)
oven 15 minutes, or until set. When
cooled, spread glaze gently over top.
Refrigerate and when chilled cut into bars.
Glaze: In food
processor with metal blade or in blender combine powdered erythritol, butter,
vanilla whey protein, lemon juice and water.
Yield:
36 bars
1
bar
71.7
caloires
1.9
g protein
6.1
g fat
2.3
g carbs