Raspberry Chocolate Bars

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup butter softened
• 1 (10 ounce) package frozen raspberries thawed
• 1/4 cup orange juice
• 1 tablespoon cornstarch
• 3/4 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (190 degrees C).

Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.

Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.

Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

Scrumptious Raspberry Lemon Bread

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Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup whole wheat flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 egg white
• 1/2 cup unsweetened applesauce
• 1/2 cup fat-free milk
• 3 tablespoons butter melted
• 1 cup fresh or frozen raspberries
• 2 teaspoons grated lemon peel
• GLAZE:
• 1/3 cup confectioners' sugar
• 2 tablespoons lemon juice

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in raspberries and lemon peel.

Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Raspberry Cream Cheese Coffee Cake

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• 8 Servings
• Prep: 25 min. Bake: 25 min. + cooling

Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup plus 2 tablespoons egg substitute, divided
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh raspberries
• 2 ounces reduced-fat cream cheese
• 1 teaspoon confectioners' sugar

Directions

• In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
• Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
• Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.