Sugar Free Lemon Raspberry Bars Recipes
LEMON-RASPBERRY BARS
Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
- In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
- Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 20 g, TransFat 0 g
SUGAR FREE LEMON RASPBERRY BARS
From dlife.com. Appropriate for diabetics as these are low in fat and carbs. You can use different flavors of jam or preserves to make these. 70 Calories; 12g Carb; 2.5g Total Fat; 1.5g Saturated Fat; 10mg Cholesterol; 2g Protein; 45mg Sodium; 3g Sugars. Exchanges per serving: 1 Starch.
Provided by Demandy
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 8x8 inch baking pan with butter.
- In a medium bowl, mix together SPLENDA Granular, flour and salt with light butter until mixture is crumbly. Do not overmix.
- Press dough into prepared baking pan.
- Bake 15 to 20 minutes or until lightly browned. The crust is ready.
- In another medium bowl, stir SPLENDA Granular and flour. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel.
- In a small bowl, stir raspberry preserves until liquefied. Spread evenly over warm crust.
- Gently pour lemon mixture over preserves. Bake 20 to 25 minutes.
- Remove from oven and allow to cool before chilling.
- Chill in refrigerator 2 hours before serving.
Nutrition Facts : Calories 75.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.7, Sodium 44.8, Carbohydrate 9.8, Fiber 0.3, Sugar 2.7, Protein 2
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
- Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
- Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
- Pour the mixture into the baking tray and press evenly over the base.
- Bake for 15 to 20 minutes or until lightly browned.
- Set aside to cool.
- Mix sweetner and flour in a large bowl.
- Add egg, lemon juice and zest and mix well.
- Spread rasperry jam evenly over warm crust.
- Gently pour lemon mixture over jam.
- Bake for 20 to 25 minutes or until set.
- Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours, cut into squares before serving.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
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