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How to use "cookies" Raspberry Bar: Bars and Raspberry Almond Bars-Raspberry Cobbler

Raspberries are one of my favorite things and they enjoy using them in many ways. Two of my favorites are these "cookies" bar, Bars and Raspberry Cobbler Raspberry-Almond Bars. If you like raspberries, you guarantee you will enjoy this delicious bars.

Zapatero Rasberry BARS

5 tablespoons unsalted butter, softened
1 / 4 cup brown sugar
1 / 2 teaspoon vanilla extract
1 / 4 teaspoon salt
1 1 / 4 cups flour
1 / 4 cup sugar confectionery
2 / 3 cup reduced sugar raspberry preserves
1 / 3 cup quick cooking oats

Preheat oven to 350 degrees. Spray an 8-inch square pan with nonstick cooking spray.

With an electric mixer at medium speed, beat butter until fluffy, beat in brown sugar, vanilla and salt. Gradually add flour, beating until fully incorporated. Remove 1 / 3 cup of mixture and reserve. Beat the icing sugar in the rest of the mixture in the bowl. Press mixture into bottom of prepared pan. Bake until lightly browned, about 15 minutes, cool slightly. Gently spread preserves over hot crust. Combine reserved flour mixture with oats pinching with fingers to form the groups. Sprinkle over preserves and bake until golden, about 20 minutes. Transfer to a rack to cool slightly and cut into 24 bars and serve hot.

Notes: Be sure to use canned, no jelly. It can be stored in an airtight container up to 4 days or in freezer for 1 month.

Per bar: 79 calories, 13 g carbohydrate, 1 g protein, 2 Weight Watchers points

href = "http://ladybugssweettreats.blogspot.com/2009/03/raspberry-almond-bars.html"> RASPBERRY ALMOND BARS

Tap 1 cup butter spread (for Kraft Foods)
1 cup brown sugar
1 1 / 2 cups flour
1 / 2 teaspoon baking soda
1 / 2 teaspoon almond extract
1 1 / 2 cups quick cooking oats, uncooked
1 cup seedless red raspberry preserves
1 / 4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread in single layer on a baking sheet and heat in oven until toasted.

Beat spread butter and sugar until well blended. Add baking soda to flour and stir to mix. Add the flour to sugar mixture, mixing well. Mix in the almond extract. Stir in oats until well blended. Spread the mixture on the bottom of a baking dish 13 x 9 inches. Spread the preserves on top of the mixture within 1/2-inch of edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22-25 minutes. Cool and cut into 20 bars.


About the Author

For more of Linda’s dessert and sweets recipes, visit her blog at http://ladybugssweettreats.blogspot.com

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