• 2 cups (500 mL) Five Roses All Purpose White Flour
• 1/2 cup (125 mL) Equal® Spoonful?
• 1/8 tsp (0.5 mL) salt
• 1/2 cup (125 mL) cold butter a solid margarine, cubed
• 1 egg
• 2 tbsp (30 mL) skim milk or water
• 2 tsp (10 mL) grated lemon rind
• 3/4 cup (175 mL) no sugar added seedless raspberry spread
• 1 tsp (5 mL) cornstarch
• 1/3 cup (75 mL) Trophy Chopped Pistachios,
• Walnuts or Pecans, chopped or sliced Almonds

1. Combine flour, Equal® and salt; cut in butter until mixture resembles coarse crumbs. Mix in egg, milk and lemon rind (mixture will be crumbly).
2. Press mixture evenly in bottom of greased 9in (23 cm) square pan. Bake at 400°F (200°C) 15-20 minutes or until lightly browned. Cool.
3. Mix raspberry spread and cornstarch; spread over crust. Sprinkle with pistachios. Bake 15 minutes or until filling is bubbly. Cool; cut into bars.

Makes 24 bars.
Prep Time: 20 minutes
Cook Time: 35 minutes
Per bar: 94 Calories; 1.9 g protein; 5 g fat; 10.6 g carbohydrate; 0.5 g dietary fibre.
Prepare a dessert buffet for holiday entertaining.