February 29, 2008, Newsletter Issue #153: Low Fat Raspberry Bars
Tip of the Week
Crust...
Butter flavored cooking spray
25 fat free wheat crackers
2 reduced fat vanilla sandwich cookies
1 Tbsp fat free margarine
1/4 cup seedless raspberry jam
3/4 cups powdered sugar
Topping...
8 ounces plain nonfat yogurt
1/4 tsp vanilla extract
1/8 tsp coconut extract
dash of salt
1 cup powdered sugar
1 Tbsp flaked coconut
Spray an 8" square baking pan with cooking spray. Blend crackers and cookies in a food processor to make crumbs. In a medium size bowl, combine margarine, jam, and the 3/4 cup powdered sugar. Stir crumbs into jam mixture and mix well. Press mixture into the bottom of the pan.
In a bowl, combine the first 5 topping ingredients and mix well. Pour topping over crust. Sprinkle with remaining coconut. Chill at least 3 hours.
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