Raspberries and Cream Streusel Squares
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups all-purpose flour
3/4 cup powdered sugar
1 jar (12 ounces) seedless raspberry jam
1/4 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup walnuts, chopped
1. Preheat oven to 350° F. For crust, microwave butter in a bowl on HIGH 1 minute
or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4
cup of the crust mixture to use for topping. Sprinkle remaining crust mixture
evenly over bottom of a stoneware bar pan; press down and roll to an even
thickness using a baker's roller.
2. For filling, combine jam and flour in a bowl. Mix until smooth. Spread jam
evenly over crust.
3. For topping, place cream cheese in small microwave-cooker. Microwave on HIGH
30 seconds or until softened. Add powdered sugar; whisk until smooth. Attach
open star tip to a decorator; fill with topping mixture. Pipe diagonal rows of
cream cheese mixture, 1 1/2 inches apart, onto jam layer. Chop walnuts. Combine
reserved crust mixture with nuts; sprinkle over topping.
4. Bake 30-35 minutes or until edges are light golden brown. Remove to cooling
rack; cool completely. Cut into 32 squares
Yield: 32 bars
Nutrients per serving (1 bar): Calories 140, Total Fat 7 g, Saturated Fat 4 g,
Cholesterol 15 mg, Carbohydrate 20 g, Protein 2 g, Sodium 65 mg, Fiber 0 g
Cook's Tips: Other flavored jams, such as blackberry, apricot or strawberry can
be substituted for the raspberry jam, if desired.