GLAZED LEMON RASPBERRY SQUARES
Tart lemon bars with a hint
of raspberry and a substantial crust. Awesome! The crust is really substantial, tastes high-carb and the whole lemon flavor bursting through is very marked in this deliciously sweet, lemony dessert! I really liked these squares, as did my company. Lemon desserts are a favorite for many people and these squares will not disappoint. It's a dark, rainy day here on the mountain, so it's kind of nice looking at these cheerful, sunny squares. I wish I had one right now to go alongside my tea, I'm just about to make. :)
Base:
page___
1/4 cup
powdered erythritol (60 mL)
1/4 cup
vanilla whey protein (60 mL)
3/4 cup
butter, PLUS 2 tbsp, melted (200 mL)
sugar
Topping:
2/3 cup
raspberry, OR strawberry fruit spread, (150 mL)
sugarless (sieved to remove seeds, if using
raspberry jam)
5 large eggs
1/4 cup
granulated erythritol (60 mL)
1 tbsp gluten-free oat flour
(15 mL)
1/2 tsp
baking powder (2 mL)
1/2 cup
lemon juice (125 mL)
3 tbsp water (45 mL)
Glaze:
Glaze:
1/2 cup
Confectioner’s Sugar Substitute, (see recipe below) (125 mL)
2 tbsp butter, melted (30 mL)
2 tbsp lemon juice (30 mL)
2 tbsp water (30 mL)
1 tbsp shredded coconut, optional (15 mL)
1 tbsp shredded coconut, optional (15 mL)
Base: Preheat oven to 350°F (180°C). In medium
bowl, combine Gluten-Free Bake Mix, page___, powdered erythritol and vanilla
whey protein. In small bowl, combine
melted butter and liquid sucralose. Add
to dry ingredients. Place in 9 x 13-inch
(23 x 33 cm) glass baking dish. Cover
with plastic wrap; press crust out. Bake
in preheated oven 15 minutes. Cool.
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, erythritol, 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 20 minutes, or
until set. When cooled, spread glaze
gently over top. Sprinkle with coconut, if desired. Refrigerate and when
chilled cut into bars.
Glaze: In cereal bowl, combine Confectioner’s Sugar
Substitute (see recipe below), butter, lemon juice and water. If required, add extra water, a teaspoon at a
time.
Yield:
36 squares
1
square
96.3
calories
2.3
g protein
8.3
g fat
3.1
g carbs
CONFECTIONER’S
SUGAR SUBSTITUTE
Here is a useful recipe to make lovely
frostings.
13/4 powdered erythritol, OR a combination of erythritol and xylitol (175 mL)
3/4 cup whole milk powder (175
mL)
1/4 cup vanilla whey protein powder (60 mL)
2
tsp cornstarch (10 mL)
Place erythritol, whole milk powder, vanilla whey protein powder and
cornstarch in blender; blend until smooth.
Helpful Hints: Keep the confectioner’s sugar
substitute in a sealed container in the refrigerator or freezer. Xylitol is deadly for dogs, so give it a skip if you have a dog in the family and rather use erythritol.
Yield: 21/2 cups (560 mL)
1/2 cup (125 mL)
114.3
calories
8.3
g protein
5.3
g fat
8.5
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: