Lighter Fresh Raspberry Squares

These were absolutely amazing!  I love raspberry, and these were no exception.  They are the perfect balance of sweet, fresh raspberry flavor, and nutty crust that reminds me a lot of my family’s pie crust recipe.  I would eat these whether or not they included the word “Lighter” in their title, but you can think of that as the icing on the cake.  Who doesn’t like to enjoy a fantastic dessert, and know that it’s considered “lighter”!?  This recipe was adapted from Eating Well Magazine.

I did have one little issue though, but I am assuming it was a time thing and not a recipe thing.  I followed the directions for baking time, and noted the slightly jiggly center when taking it out as mentioned in the recipe.  However, once cooled I realized they never really set up all the way.  I think it would have been better to go until they were no longer jiggly, though the crust was starting to brown on the bottom around some of the edges.  That could probably be countered with just baking the crust a little less.  I did so until it started to brown as stated, but you could probably take it out just before and it would be enough.  Or perhaps just turning the convection fan on would be enough, though I tend to not do that when baking because it cooks the top too fast in my oven.  Anyway, the sightly oozy filling didn’t subtract from the flavor or enjoyment of these, it just made them look a little less perfect lol.  I also didn’t have any fresh raspberries to top them off for the picture since I used frozen but that’s optional anyway.  I think it would be nice with a fresh berry on top, but it’s not necessary.


Lighter Fresh Raspberry Squares

Makes : 9 squares

Ingredients :

Crust :

  • 1 cup unbleached all-purpose flour
  • 1/4 cup ground pecan nuts
  • 1/3 cup powdered sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 3 T. canola oil
  • 3 T. butter, softened

Filling :

  • 3 cups fresh raspberries, or frozen
  • 1/3 cup water
  • 2 T. freshly squeezed lemon juice
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 3 T. cornstarch
  • pinch of salt

To Serve :

  • powdered sugar
  • fresh raspberries

Directions :

  1. Preheat oven to 350°.  Line an 8″ square baking pan with parchment paper, letting it overhang on two sides.
  2. For the crust : combine flour, ground pecan nuts, powdered sugar, cornstarch and 1/4 tsp. salt in a medium bowl.  Add oil and butter. Using a pastry cutter, blend into the flour mixture until evenly combined. The mixture should be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
  3. For the filling : While the crust is baking, combine raspberries and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Discard the seeds. Pour the strained juice into a measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon juice.
  4. Whisk granulated sugar, cornstarch and a pinch of salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture, pouring it slowly into the egg mixture while beating constantly. Pour the filling over the crust.
  5. Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.) Let cool to room temperature in the pan on a wire rack, about 1 ½ hours. Gently slide a sharp knife along the edges of the pan that are not covered with parchment paper, and lift out of the pan all in one piece using the edges of the parchment paper. Cut into 9 squares.
  6. Dust with powdered sugar and garnish with fresh raspberries, if desired, just before serving. Keep remaining squares in an airtight container (in a single layer) in the fridge and eat within 3 days.

Recipe from Food Nouveau


Published in: on July 16, 2013 at 10:01 am  Comments (2)  
Tags: , , , , , , ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. I rated it but I have to admit, I haven’t made them myself yet. I ate yours!!!
    I will make this in the future. Highly recommend!

  2. Such a pretty colour! Will have to try it out sometime.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: