5/5
(1 Votes)
Ingredients
- 2 cups all-purpose flour
- 3 1/2 tsp Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful
- 1/8 tsp salt
- 8 tbsp cold margarine, cut into pieces
- 1 egg
- 1 tbsp skim milk or water
- 2 tsp grated lemon peel
- 2/3 cup seedless raspberry spreadable fruit
- 1 tsp cornstarch
- 1/2 cup sliced toasted almonds or walnuts or pecan pieces
Preparation
Step 1
Combine flour, Equal and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in egg, milk and lemon peel. (Mixture will be crumbly).
Press mixture evenly into bottom of greased 11-by-7-inch baking dish. Bake in preheated oven until edges of crust are browned, about 15 minutes. Cool on wire rack.
Mix spreadable fruit and cornstarch in small saucepan; heat to boiling. Boil until thickened, stirring constantly, 1 minute; cool slightly. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake in preheated 400 F oven until spreadable fruit is thick and bubbly, about 15 minutes. Cool on wire rack; cut into bars.