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2 c All-purpose flour
3 1/2 t Equal Measure
12 pk Equal sweetener
1/8 t Salt
8 T Cold Margarine, cut into
1 lg Egg
1 T Skim milk or water
2 t Grated lemon rind
2/3 c Seedless raspberry
1 t Cornstarch
1/2 c Chopped toasted almonds,
Walnuts or pecans
DIRECTIONS: Combine flour, Equal Measure, and salt in medium bowl, cut in
margarine with pastry blender until mixture resembles coarse crumbs. Mix in
egg, milk and lemon rind (mixture will be crumbly). Press mixture evenly in
bottom of greased baking dish, 11x7. Bake in 400 F 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 until warm.
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 squares. Makes 24 squares.