Raspberry Almond Squares
Tart raspberries partner up with nutty almonds and sweet honey to create these tasty treats fit to be your new favorite dessert.
1/4 cup heart-healthy vegetable oil spread such as Benecol®
1 cup ground almonds
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup soy-based imitation sour cream such as Tofutti®
1 tablespoon honey
1/2 cup raspberry all-fruit spread
3 (1/2-pint) containers fresh raspberries
Preheat oven to 375°F. Place Benecol in a small saucepan and melt over medium-low heat. Meanwhile, combine almonds, flour, sugar and salt in a bowl. Pour melted Benecol over mixture, and stir well. Press into a 9-inch square baking pan, forming smooth layer. Bake 15 minutes, or until golden and fragrant. Cool. Stir together Tofutti and honey, and spread on cooled crust as a second layer. Place in freezer to firm. Heat raspberry fruit spread in a saucepan, and let cool. When cooled but still liquid, gently stir in raspberries. Pour this over Tofutti as a third layer, and refrigerate until firm. Cut into 16 squares and serve.
Calories 123; Fat 7 g; Sat Fat 2.1 g; Mono Fat 3.4 g; Poly Fat 1.6 g ; Protein 2 g; Carb 13 g; Fiber 0 g; Cholesterol 6 mg; Sodium 104 mg; Calcium 41 mg; Potassium 162 mg; Vitamin E 2.3 mg*;