Raspberry Almond Bar Cookies

31% calorie reduction from traditional recipe

2 cups all-purpose flour
1/2 cup Equal Spoonful*
1/8 teaspoon salt
1/2 cup cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds

*May substitute 12 packets Equal sweetener

Combine flour, Equal, and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-spray 8-inch square baking pan. Bake in preheated 350 degree F oven 12 to 15 minutes until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight container at room temperature.

Makes 24 bars

Nutrition information per serving (1 bar): 86 calories; 2 grams protein; 12 grams carbohydrate; 0 grams sugar; 4 grams fat; 3 grams saturated fat; 19 milligrams cholesterol; 16 milligrams sodium; 0 grams fiber

Food exchanges: 1 starch, 1/2 fat