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11

Skinny Raspberry Bars

Prep 15 min
Total 2 hr 0 min
Servings 24

38% fewer calories • 45% less fat • 50% less sat fat than the original recipe. Lock in sweet fruit flavor in bars dramatically reduced in fat and calories. MORE+ LESS-

By Betty Crocker Kitchens

March 11, 2016

Ingredients

3/4

cup Gold Medal™ all-purpose flour

3/4

cup Gold Medal™ whole wheat flour

3/4

cup sugar

1/2

cup butter, softened

egg white

3/4

cup Cascadian Farm® organic raspberry fruit spread

1/2

cup chopped walnuts

Steps

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1

Heat oven to 350°F. Line 8-inch square pan with foil. In large bowl, mix flours, sugar, butter and egg white with electric mixer on low speed until crumbly.
2

Reserve 1/2 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of pan. Spread fruit spread to within 1/2 inch of edges. Sprinkle reserved 1/2 cup crumb mixture over top; sprinkle with walnuts.
3

Bake 40 to 45 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Any flavor fruit spread or preserves can be substituted for the raspberry; try apricot or strawberry for a change.
Serve these pretty bars on black or dark plate for a little visual drama. Or, need a gift? Package them in a decorative box and include the recipe.