Are you looking for a delicious snack that won’t throw off your weight loss goals? Then meet Weight Watchers Raspberry Bars – the perfect complement to any healthy lifestyle! These yummy treats will help satisfy your sweet tooth without sacrificing the progress you’ve already made.
Ingredients for this recipe
All-purpose flour: The base of this baked recipe.
Powdered sugar: For sweetness.
Unsalted butter: Cut into small pieces.
Almond extract: For flavor.
Unsweetened frozen raspberries: The tart star of the show.
Low-sugar, seedless raspberry jam: To hold the shape of the raspberry topping.
How to make Weight Watchers raspberry bars
Step 1: preheat your oven to 350F and combine the flour, powdered sugar, butter, and almond extract in a food processor; pulse to combine until the butter is broken up into pea-size pieces.
Step 3: While you bake the crust, make the raspberry filling. In a small saucepan, mix together preserves and frozen raspberries over medium heat; cook while stirring every few minutes until the preserves turn liquid and the berries have thawed.
Step 5: After baking, take them out of the oven and allow them to cool off in the pan for a bit until just warm. Cut your Weight Watchers Raspberry squares into 24 even pieces, then remove them from the pan, and let them completely cool off on a cooling rack.
Step 2: Pour this mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish and spread it evenly using a spatula. Bake this crust until it just starts turning golden, about 20 minutes.
Step 4: When Weight Watchers raspberry bars are done, pour the raspberry mixture on top of the hot crust and spread it evenly. Bake your raspberry bars in the oven for 20 to 25 minutes until they have set.
When your Weight Watchers Raspberry bars have cooled down completely, dust with the remaining tablespoon of powdered candy for a delicious finish! Enjoy 1 square per serving for a sweet treat!
Ingredients
- 1 and 1/3 cup(s) All-purpose flour
- 1/3 cup(s) Powdered sugar (confectioner's)
- 8 Tbsp, cut into small pieces Unsalted butter
- 1 1/2 tsp Almond extract
- 1 cup(s) Unsweetened frozen raspberries
- 1 Tbsp, for garnishing Powdered sugar (confectioner's)
- 1 cup(s) Low-sugar, seedless raspberry jam
Instructions
- Preheat oven to 350F.
- 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.
- Pour flour mixture into an 11 1/2- X 7 1/2-inch un-greased 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.
- 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.
- 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.
