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      • Herbed Chicken and Rice
      • Baked Salmon Dijon
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      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
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      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
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      • Broiled Salmon with Creamy Lemon-Dill Sauce
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      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
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      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
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      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
      • Chicken and Strawberry Salad
      • Roasted Butternut Squash
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      • Mushroom Frittata
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      • Cobb Egg Salad
      • Rotisserie Chicken Salad
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      • Fire-Roasted Tomato Basil Soup
      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
      • Potato Soup
      • Mixed Vegetable & Farro Soup
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
      • Broiled Salmon with Creamy Lemon-Dill Sauce
      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
    • Salads & Side Dishes >
      • Cool, Creamy Applesauce
      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
      • Chicken and Strawberry Salad
      • Roasted Butternut Squash
    • Dessert >
      • Airy Gelatin Foam
      • Easy Chocolate Mousse
      • Apple Coffee Cake
      • Chocolate Chip Whole-Grain Blondies with Pecans
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      • No Bake Mini Cheesecakes
      • Light Strawberry Shortcake
      • Baked Pumpkin Pudding
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      • Red Velvet Cheesecake Bites
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    • Miscellaneous Recipes >
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      • Pink Grapefruit and Lemon Summer Aid
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Berry Lemonade Bars

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back to Recipe File
photo of finished Oatmeal Chocolate Chip Cookies recipe
Makes 16 square bars. Recipe from CookingLight.
​

​Ingredients
Crust:
3 ounces unbleached all-purpose flour (about 2/3 cup)
1 ½ ounces white whole-wheat flour (about 1/3 cup)
¼ cup powdered sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
⅛ teaspoon salt
¼ cup unsalted butter, chilled & diced
2 tablespoons canola oil
Cooking spray

Filling:

6 ounces fresh strawberries or fresh raspberries
1 ½ ounces unbleached all-purpose flour (about 1/3 cup)
1 ⅓ cups granulated sugar
¼ cup fresh lemon juice
⅛ teaspoon salt
4 large eggs, lightly beaten
2 tablespoons powdered sugar

Nutritional info per serving
Calories 180
Fat 6g
Protein 3g
Carbohydrates 29g
Directions
  1. To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.
  2. To prepare filling, wipe processor clean with paper towels. Place berries in processor; process until smooth. Strain puree through a fine sieve over a bowl, pressing on solids; discard solids. Measure out 1/2 cup fruit puree.
  3. Weigh or lightly spoon 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 5 ounces flour in a large bowl. Add fruit puree, granulated sugar, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.

NOTES:
Classic Tangy Lemon Bars: Omit berries. Increase lemon juice to 3/4 cup; add 2 teaspoons finely grated lemon rind to filling. Bake as directed in main recipe. 


The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart. The lemon variation is straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
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