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Raspberry Almond Bars Recipe

Raspberry Almond Bars Recipe

2 dozen cookies



2 cups all-purpose flour

3 1/2 teaspoons Equal sweetener

1/8 teaspoon salt

8 tablespoons cold margarine or butter, cut into pieces

1 large egg, beaten

1 tablespoon fat-free milk or water

2/3 cup seedless raspberry preserves

1 teaspoon cornstarch

1/4 - 1/3 cup finely chopped almonds, walnuts or pecans, toasted


Combine flour, Equal sweetener, and salt in medium bowl, cut in margarine until mixture resembles coarse crumbs. Mix in egg and milk. Press mixture evenly in bottom of greased 11 x 7-inch baking dish. Bake at 400 degrees until edges of crust are browned, about 15 minutes. Cool on wire rack.


Mix preserves and cornstarch in small saucepan, heat to boiling, stirring until thickened, about 1 minute, cool 5 minutes. Spread mixture over cooled crust, sprinkle with almonds. Bake at 400 degrees until preserves are thick and bubbly, about 15 minutes. Cool on wire rack.

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