GLAZED LEMON RASPBERRY SQUARES

GLAZED LEMON RASPBERRY SQUARES

Tart lemon bars with a hint of raspberry and a substantial crust. Awesome!  The crust is really substantial, tastes high-carb and the lemon flavor bursting through is very marked in this deliciously sweet, lemony dessert!  I really liked these squares, as did my company.  Lemon desserts are a favorite for many people and these squares will not disappoint.  It's a dark, rainy day here on the mountain, so it's nice looking at these cheerful, sunny squares.  I wish I had one right now to go alongside my tea, I'm just about to make.  :)

Base:

2¹/₂  cups Gluten-Free Bake Mix 2 , OR almond flour (500 mL)

¹/₄  cup allulose (60 mL)

¹/₄  cup vanilla whey protein (60 mL)

³/₄  cup butter, PLUS 2 tbsp, melted (200 mL)

Liquid sweetener to equal ¹/₂  cup sugar (125 mL)

Topping:

²/₃  cup raspberry, OR strawberry fruit spread, (150 mL)

  sugarless (sieved to remove seeds, if using raspberry jam)

5 large eggs

Liquid sweetener to equal 1¹/₄  cups sugar (300 mL)

¹/₄  cup allulose, OR more liquid sweetener (60 mL)

1 tbsp gluten-free oat flour, optional (15 mL)

¹/₂  tsp baking powder (2 mL)

¹/₂  cup lemon juice (125 mL)

3 tbsp water (45 mL)
Glaze:

¹/₂  cup Confectioner’s Sugar Substitute (125 mL)

  (see recipe below)

2 tbsp butter, melted (30 mL)

2 tbsp lemon juice (30 mL)

2 tbsp water (30 mL)
1 tbsp shredded coconut, optional (15 mL)

Base:  Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2, OR almond flour, powdered erythritol and vanilla whey protein.  In small bowl, combine melted butter and liquid sucralose.  Add to dry ingredients.  Place in 9 x 13-inch (23 x 33 cm) glass baking dish.  Cover with plastic wrap; press crust out.  Bake in preheated oven 15 minutes.  Cool.

Topping:  In small, nonstick saucepan, heat raspberry, OR strawberry fruit spread.  Drizzle over warm crust and spread gently with back of dessert spoon to cover crust.  In food processor, in blender or in bowl with electric mixer, process eggs.  Add liquid sucralose, erythritol, oat flour and baking powder; process, scraping sides occasionally.  Add lemon juice and water; process.  Pour over raspberry layer.  Bake in 350°F (180°C) oven 20 minutes, or until set.  When cooled, spread glaze gently over top. Sprinkle with coconut, if desired. Refrigerate and when chilled cut into bars.

Glaze:  In cereal bowl, combine Confectioner’s Sugar Substitute (see recipe below), butter, lemon juice and water.  If required, add extra water, a teaspoon at a time.

Yield:  36 squares

1 square

96.3 calories

2.3 g protein

8.3 g fat

3.1 g carbs

CONFECTIONER’S SUGAR SUBSTITUTE

Here is a useful recipe to make lovely frostings.

1³/₄  powdered erythritol, OR allulose (175 mL)

³/₄  cup whole milk powder (175 mL)

¹/₄  cup vanilla whey protein powder (60 mL)

2 tsp cornstarch (10 mL) 

Place sweetener of choice, whole milk powder, vanilla whey protein powder and cornstarch in blender; blend until smooth.

Helpful Hints:  Keep the confectioner’s sugar substitute in a sealed container in the refrigerator or freezer.  

Yield:  2¹/₂  cups (560 mL)

¹/₂  cup (125 mL)

114.3 calories

8.3 g protein

5.3 g fat

8.5 g net carbs