Skinny Raspberry Bars Recipes

SKINNY RASPBERRY BARS

Steps:

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

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350º. Line 8 x 8 or 9 x 9-inch baking pan with nonstick foil.
• Combine oats, flour, sugar, and butter, mix until crumbly. Reserve 1 cup oat mixture for streusel topping and set aside.
• Press the remaining oat mixture into the bottom of an ungreased 9" square baking dish. Bake for 15 minutes or until golden brown. Cool slightly.
• In a medium bowl, combine preserves, raspberries, lemon peel, juice, and flour. Mix gently.
• Spread over crust. Sprinkle reserved oat mixture over top, patting down gently.
• Bake for 22-25 minutes or until light golden brown. Cool and cut into bars.

WEIGHT WATCHERS RASPBERRY SQUARES RECIPE

Steps:

• Position an oven rack in the center and preheat oven to 350F degrees.
• In a food processor, pulse the flour, 1/3 cup confectioner's sugar, butter, and almond extract until the mixture is combined and butter cut into pea-size pieces.
• Press the mixture evenly into a 7x11- inch ungreased baking pan to form a crust.
• Bake until the crust begins to turn golden, about 20 minutes.
• Meanwhile, in a small saucepan set over medium heat, combine the preserves and raspberries, stirring occasionally, until the preserves become liquid and the frozen raspberries are thawed, about 4 minutes.
• When the crust is ready, pour the raspberry mixture over the hot crust and smooth it out evenly.
• Bake until set, 20 to 25 minutes.
• Remove from the oven and cool in the pan until the squares are just warm.
• Cut into 24 squares.
• When completely cool, dust with the remaining tablespoon confectioner's sugar.

SKINNY RASPBERRY SWIRL CHEESECAKE BARS

Steps:

• Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
• Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.
• Make the Filling: In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
• Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
• Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
• Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.
• Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.
• NOTE: If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).

SKINNY RASPBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 300 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• To Make the Shortbread Crust:
• In a medium mixing bowl, stir the melted butter, Zing baking blend, vanilla, almond and salt together. Add the flour and stir until everything is combined. Mixture will be the consistency of wet sand. Using the back of a rubber spatula, press the shortbread mixture into the bottom of prepared baking pan in an even layer.
• Bake for 15 minutes.
• Remove the crust from the oven, and increase the oven temperature to 350 degrees F.
• Spread preserves evenly over warm crust.
• To Make the Streusel Topping:
• In a mixing bowl stir the oats, brown sugar, Zing, cinnamon, and flour together.
• Using a food processor, pastry cutter, two forks or your hands, work the cold butter into the mixture. Mixture should look like very coarse crumbs.
• Sprinkle the streusel topping over the raspberry preserves in an even layer.
• Bake for 30 minutes, until the preserves are bubbly and the streusel is golden.
• Let pan cool at room temperature for 20-30 minutes, then refrigerate for several hours to completely set.
• To serve:
• Carefully use the overhang of parchment paper to lift the bars out of the pan and slice into desired number of bars.
• If desired, drizzle bars with melted milk chocolate (see notes section below).
• Garnish with fresh raspberries and/or sliced almonds if desired.

SKINNY CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
• Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.
• Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
• Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.
• Bake 25 to 30 minutes or until center is almost set.
• Cool to room temperature then chill a few hours in the refrigerator.
• Cut the cake into 9 slices.
• Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.
• Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

SKINNY CRANBERRY BLISS BARS

Steps:

• Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
• In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
• In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more "crumbly" than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
• Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
• Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
• *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
• When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

RASPBERRY BARS

Steps:

• Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
• Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
• Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
• Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
• Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
• Cool completely then gently lift the foil or parchment from the pan and cut into bars.

WALNUT RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• Whisk together flour, brown sugar, cinnamon, baking soda, and salt in medium bowl.
• Stir in the walnuts.
• Stir in egg and oil, one at a time, and mix until blended.
• Use your hands to mix all the ingredients together until the mixture becomes moist crumbs. Reserve ½ cup of the crumb mixture and set aside.
• Transfer the remaining crumb mixture to a 8 inch baking pan sprayed with cooking spray. Press crumb mixture into the pan forming an even layer. Bake the crust until it is lightly browned on the sides, about 10 - 12 minutes.
• In a small bowl, mash the raspberries. Stir in the fruit spread then spread that fruit mixture evenly over the cooked hot crust.
• Mix oats with the remaining streusel mixture and sprinkle over the top of the fruit spread.
• Bake for 20 - 22 minutes or until fruit is bubble and the streusel mixture is brown on top. If you are using a larger 9 inch pan your baking time might be 15 - 20 minutes so just keep an eye on it.
• Let it cool completely then cut into 16 squares.

SKINNY RASPBERRY MOJITO CHEESECAKE BARS

Steps:

• Preheat oven to 350.
• In a small saucepan, add water, honey, arrowroot, and lime zest. Stir and bring to a boil.
• Add fresh Driscoll raspberries. Reduce to simmer and simmer for 3-4 minutes, stirring occasionally.
• Remove from heat and place in refrigerator to cool.
• Grease a 8×8 pan using cooking spray. (I also line my pan with parchment paper for easy removal of the cheesecake bars - optional)
• In a small bowl, add graham crackers, melted coconut oil, and fresh mint. Mix until mixture is slightly wet. Pour graham crackers in prepared pan and press into bottom for the crust.
• In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
• Add in greek yogurt, lime juice, lime zest, egg whites, and arrowroot. Blend until combined - be sure not to over blend.
• Pour cheesecake mixture over graham cracker crust - smooth out so the cheesecake mixture is even.
• Pour raspberry sauce on top of cheesecake mixture, using a knife pull knife through raspberry mixture to create a swirl.
• Bake for 30 minutes.
• Remove from oven, place in refrigerator let cool for 30 minutes. Serve.

SKINNY RASPBERRY CHEESECAKE BARS

Steps:

• Put the raspberries and the brown sugar to medium heat. Stir with a spat, and mash them carefully. Pay attention to the mix, as it can easily burn or get too sticky. Simply keep stirring, and mashing slowly
• As soon as you feel it's viscous, like a syrup, it's done. Remove it from the fire and let it cool down
• Preheat oven to 350 °F (177 °C)
• Line a baking pan with aluminum foil. It will help to cut the bars easily, later on
• Pulverize Graham Crackers with a food processor or a blender. You can do it manually too, but it'll require some patience
• Mix with melted butter with your hands. You'll know it's ready when it feels like clay
• Press the mix into the pan, making sure you cover all of the holes
• Put in the oven for 8 minutes
• Beat the cream cheese with a hand mixer until it's soft
• Add yogurt, sugar, egg whites, and flour to the mix. Keep beating until the mix is uniform and creamy
• Add lemon juice, vanilla extract, and almond extract to the mix. Keep beating it, to be sure all flavors are well blended
• Let the crust and the homemade raspberry jam chill until they are cool
• Spread the creamy filling all around, covering all the crust
• Draw vertical and horizontal lines with the jam, using a spat
• To create the swirls, use a toothpick and move it up and down, shaping the jam swirls in the filling
• Bake for 20 minutes, watching carefully to avoid over browing it
• Let it rest and put it in the fridge for 4 hours, or overnight
• Cut, serve, and enjoy these delicious skinny raspberry cheesecake bars!