Three Pages: Fresh Raspberry Bars

Do you ever leaf through a food magazine, spot something that looks absolutely delicious, start reading, and then realize that the recipe takes up three pages of the magazine?

Three pages!! For real?

Or how about when you start reading a recipe on page 168, and when you reach the bottom it says continued on page 253?

ARRRRG!!!

This is the very reason I love blogs. Pictures, story, and recipe. SIMPLE!!

I am going to do my best to shorten this recipe for you. The ending results....FABULOUS!!

These bars were very loved at my last Easter dinner.

The crust is very simple, crunchy, and crumby. The way a crust should be under cheesecake.

The recipe called for raspberry jam, but I used sugar-free strawberry preserves instead.

Gorgeous red raspberries!!

The cheesecake filling is seasoned with fresh lemon zest and juice.

This recipe could easily be changed into blueberry. Blueberry and lemon go hand-in-hand.

After it was baked.

The layers in these bars are absolutely gorgeous. Don't you think?

I shared this recipe at Sweets for a Saturday. The blog button is over there--------> at the right of your screen.

Fresh Raspberry Bars

1 c. butter cut into 1 - inch chunks (I used cold)

1/4 c. packed light brown sugar

1/2 tsp. salt

2 c. all-purpose flour

3/4 c. sugar-free strawberry preserves

1 pint fresh red raspberries

4 oz. cream cheese, soft

4 oz. ricotta cheese, room temp

1/2 c. granulated sugar

1 TBS all-purpose flour

1 large egg

1 large egg yolk

2 TBS finely shredded lemon peel (zest) (1 lemon zested)

2 TBS freshly squeezed lemon juice (1 lemon)

1/2 tsp. vanilla extract

Powdered sugar for dusting

Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with foil, leaving extra foil extending over the ends (you will need the extra to lift bars out of pan). Spray with cooking spray and set aside.

In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften, about 30 seconds.

Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. Turn mixer off and add 2 cups of flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even dough.

Break dough into small chunks and press it into prepared pan. Bake 20 minutes or until dough begins to puff and is just set. Cool on wire rack for 5 minutes.

Spread preserves evenly over crust.

Sprinkle with fresh raspberries.

With a lemon zester, zest the lemon.

In a large bowl beat cream cheese and ricotta cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 TBS flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.

Pour batter evenly over berries (tilt pan back and forth to distribute evenly.

Bake at 350 degrees F. for 25 - 30 minutes or until barely set.

After baking place on a wire rack until completely cool. About 1 hour. Cover and transfer to refrigerator. Chill 2 hours.

Use foil to lift the bars from pan. With a knife cut into bars.

Sprinkle lightly with powdered sugar.

Just so you know, these are also great without the powdered sugar. It just depends on your taste for sweetness.

"A patient man has great understanding, but a quick-tempered man displays folly."

Proverbs 14:29

When you feel yourself getting angry, look for the cause. Are you reacting to an evil situation that you are going to set right? Or are you responding selfishly to a personal revilement?

If you turn to God, He will help channel your feelings into effective action, and you will be able to conquer selfish anger through humbleness and self-reproach. You will be able to think clearly and approach your feelings with the correct thoughtfulness.

Life is too short to be angry.

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