Tart raspberry filling is swirled into a low-fat cream filling in these
beautiful bars. They're a festive treat for a summer picnic or party.
Active Time: Total Time:
3/4 cup white whole-wheat flour , (see Note)
1/2 cup chopped pecans
2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2 tablespoons ice water
1/2 teaspoon vanilla extract
2 teaspoons unflavored gelatin
2 tablespoons water
3 cups fresh raspberries, divided
1/2 cup granulated sugar
4 tablespoons nonfat cream cheese, softened
2 tablespoons low-fat milk
1 tablespoon confectioners' sugar
To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
Place flour, pecans, 2 tablespoons sugar and salt in a
food processor; process until the nuts are finely ground. Add butter one
piece at a time, pulsing once or twice after each addition, until
incorporated. Add ice water and vanilla and pulse just until the dough
starts to come together. Transfer to the prepared pan. Press evenly and
firmly into the pan to form a bottom crust.
Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack.
To prepare raspberry filling: Sprinkle gelatin over 2
tablespoons water in a small bowl; let stand, stirring once or twice,
while you prepare the rest of the filling.
Reserve 16 raspberries. Puree the remaining raspberries
in a food processor until smooth. Transfer to a medium saucepan and stir
in 1/2 cup sugar. Cook over medium heat until bubbling. Stir in the
gelatin mixture and cook, stirring, until the gelatin is melted, about 1
Fill a large bowl with ice water. Pour the raspberry
mixture into a medium bowl and set it in the bowl of ice water.
Refrigerate, stirring occasionally with a rubber spatula, until the
mixture thickens to the consistency of loose jam and is beginning to set
around the edges, about 30 minutes.
Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.
Spread the thickened raspberry filling evenly over the
crust. Dollop the cream cheese mixture over the filling. Draw the tip of
a sharp knife or skewer through the two fillings to create a swirled
effect. Nestle the reserved berries into the filling, evenly spacing
them so each bar will be topped with a berry when cut. Refrigerate until
the bars are completely set, about 3 hours. Cut into 16 bars, one
raspberry per bar.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Note: White whole-wheat flour, made
from a special variety of white wheat, is light in color and flavor but
has the same nutritional properties as regular whole-wheat. Find it in
the baking section of the supermarket or online at bobsredmill.com and
5 g fat
( 2 g sat , 2 g mono
6 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 94 mg sodium; 64 mg potassium. Carbohydrate Servings: 1 Exchanges: 1 carbohydrate (other), 1 fat.