This healthified recipe preserves the natural raspberry taste while cutting calories by 38%, fat by 45%, and sat fat by 50%. We added whole wheat flour, reduced the butter and sugar, and used egg whites to healthify these sweet treats.
2 1/4 cups all-purpose flour >
3/4 cup all-purpose flour plus 3/4 cup whole wheat flour
1 cup sugar >
3/4 cup sugar
1 cup butter >
1/2 cup butter
1 egg >
1 egg white
1 cup walnuts >
1/2 cup walnuts
Nutritional Highlights
210 (before)
130 (after)
11 g (before)
6 g (after)
5 g (before)
2 1/2 g (after)
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
1 egg white
3/4 cup Cascadian Farm® organic raspberry fruit spread
1/2 cup chopped walnuts
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.
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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.
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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.
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Nutritional Information
1 bar:
Calories 130 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 30mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 11g); Protein 1g
% Daily Value
Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges
1/2 Starch, 0 Other Carbohydrate, 1 Fat
Carbohydrate Choices
1
