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Homemade Raspberry Jam Squares
Course
dessert, snack
Keyword
raspberry square
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
12
squares
Calories
148
kcal
Author
Steph
Equipment
small saucepan
baking dish, 9 x 13
Ingredients
1/4
cup
light butter
3/4
cup
sugar
divided
1
tsp
vanilla extract
2
eggs
1/4
tsp
kosher salt
1
cup
all purpose flour
12
oz
raspberries
fresh
1
tbsp
cornstarch
1/2
cup
water
2
tbsp
graham cracker crumbs
2
tbsp
slivered almonds
Instructions
Preheat the oven to 350F.
Measure out 3/4 cup of sugar, then remove 1 tbsp and set aside.
Add the raspberries to a small saucepan over medium heat.
Add the reserved 1 tbsp of sugar.
Whisk the cornstarch into the 1/2 cup of water, then pour it over the berries.
Cook and whisk over medium heat for 10 minutes or until the mixture resembles a thick jam.
Melt the butter in a small mixing bowl.
Add the rest of the sugar, the vanilla extract, the eggs, and salt, and whisk together.
Add in the flour and stir with a rubber spatula, scraping down the sides.
Spray the baking dish (I used a 9 x 13) with cooking spray.
Pour the batter into the dish and spread evenly.
Dollup the raspberry mixture on top, and then spread evenly across.
Sprinkle the graham cracker crumbs and almonds on top. Press the almonds into the topping so they stick.
Bake for 30 minutes.
Allow the dish to cool before slicing into 12 equal squares.
Notes
WW Points:
5 WW Points on all plans
Note: using a zero calorie sweetener (like Monkfruit or Stevia) would reduce this recipe to 100 calories per square, and 2 WW points each.
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
1
square
|
Calories:
148
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
101
mg
|
Potassium:
80
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
49
IU
|
Vitamin C:
7
mg
|
Calcium:
19
mg
|
Iron:
1
mg