Raspberry Squares

Ingredients:

• 1 1/3 cups whole wheat flour
• 1/3 cup  confectioners' sugar
• 8 Tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup  unsweetened frozen raspberries
• 1 Tbsp. confectioners' sugar, for garnishing

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350ºF.
2. Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
3. Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. These fruity treats are so gooey and delicious you'll be going back for seconds. I highly recommend adding 1/2 a teaspoon each of cinnamon and nutmeg to the flour mixture for a more flavorful crust. You can also use vanilla extract in place of the almond extract and your treats will be just as tasty. You can also use any kind of fruit in this dish such as strawberries, blueberries, blackberries and even pomegranates and they will still be tasty.



Pankcakes with Peachy Compote

Ingredients:

• 1 peach, sliced or 1 cup drained sliced canned peaches (not in syrup)
• 1/4 cup orange juice
• 3 tbsp sugar-free apricot or orange preserves
• 1 tsp ginger
• 1/2 tsp ground cinnamon
• 2 cups blackberries or blueberries
• 2 cups whole wheat or whole grain pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 egg white
• 2 cups buttermilk
• 1 tbsp vanilla extract
• 2 tsp canola oil

Make 12 pancakes

Compote:

In a small saucepan, combine the peaches, orange juice, preserves, ginger and cinnamon. Cook, stirring occasionally, over medium heat for 5 minutes, or until fruit is soft. Add the berries and cook for 2 minutes longer. Keep warm over very low heat.

Pancakes:

1. In a large bowl, combine the flour, baking soda, baking powder and salt.
2. In a medium bowl, whisk together the egg and white until very foamy. Whisk in the buttermilk, vanilla extract and oil. Stir into the flour mixture just until the batter is combined and pourable.
3. Heat a large nonstick skillet (or Griddler) coated with cooking spray over medium heat. Pour 1/3 cup batter into hte skillet to form a 4" pancake. Cook for 2-3 minutes, or until the bottom is browned. Turn and cook  for  1-2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes. Serve the pancakes with the warm compote.

WW POINT VALUE: 2

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to try this recipe and I'm glad I did. The compote was so delicious as were the pancakes. You can also serve the compote in crepes, oatmeal, stuffed french toast and even vanilla ice cream. The ginger and cinnamon add nice flavor to the fruits.