STRAWBERRY JAM SQUARES
🍓🍓🍓Wine or dessert? This time, choose dessert. A strawberry take on the original lemon bars, lightened up with with less butter, some healthy fat, and of course vitamin C, manganese, folate, potassium and antioxidants from the strawberries. It is like a strawberry mousse on top of a shortbread cookie :).
Equipment
- blender or food processor
Ingredients
- 2 cups strawberries hulled, washed, halved
- 3/4 cup whole wheat flour
- 1/4 cup powdered sugar
- 3 tablespoons pine nuts lightly toasted
- 1/8 teaspoon sea salt
- 2 Tablespoons chilled unsalted butter cut into small pieces
- 2 Tablespoons canola oil
- Nonstick cooking spray
- 3/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs + 1 large egg white
- 2 Tablespoons powdered sugar
Instructions
- Preheat the oven to 350˚F.
- Place strawberries in a blender or food processor and purée. Set aside in a medium bowl.
- Add whole wheat flour, 1/4 cup powdered sugar, pine nuts and salt to the blender or food processor and 2–3 times to combine.
- Add the butter and canola oil and pulse another 4–5 times or until mixture is crumbly.
- Spray 8 x 8 baking dish with nonstick cooking spray. Add mixture from blender and press evenly to create a bottom layer in the pan.
- Bake for 20 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325˚F.
- Mix granulated sugar, 2 Tablespoons flour, lemon juice, eggs and egg white into the strawberries, stirring with a whisk until smooth.
- Pour mixture over crust and place in oven. Bake for 20 minutes or until set. Remove from oven and cool completely.
- Cover and chill in the refrigerator for at least 2 hours. Sprinkle with powdered sugar and slice into 16 squares. So.Yum.