Best Diabetic Raspberry Jello Dessert Squares Recipes

GELATIN DESSERT SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13x9x2 inch baking dish.
• Bake at 350* for 10-13 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
• In a bowl, dissolve the gelatin in boiling water; stir in cold water. Spoon over the cream cheese layer. refrigerate until firm. Cut into squares.

STRAWBERRY CREAM SQUARES

Steps:

• In large bowl dissolve jello in boiling water.
• Add frozen berries and stir until thawed.
• Stir in remaining fruit.
• Pour 1/2 of the mixture in 9x13 pan and chill.
• When firm, spread sour cream on first layer and then pour remaining jello-fruit mix on top and chill until firm.
• Note: To save time you could just put the sour cream on top.

CHERRY SQUARES

Steps:

• Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking.

DIABETIC DATE SQUARES

Steps:

• Oven: 375 F (190 C).
• FILLING: Mix dates, SPLENDA Granular and hot water and cook over medium heat until smooth and consistent.
• BOTTOM AND TOP MIXTURE: Mix all dry ingredients.
• Cut in softened margarine.
• Spread half of mixture onto well greased 8 x 12 pan and press down evenly.
• Add filling and spread evenly.
• Add other half of mixture on top of filling.
• Bake 375 F (190 C) for 25- 30 minutes.

RASPBERRY LEMON SQUARES (DIABETES-FRIENDLY)

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups and level with a knife.
• Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
• With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
• Press the mix firmly into the bottom of an 8-inch square baking pan.
• Bake at 350° for 12 minutes.
• Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
• Remove crust from oven. Pour lemon mixture over warm crust.
• Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
• Drizzle fruit spread over lemon mixture.
• Bake at 350° for 22 minutes or until very lightly browned around edges.
• Cool completely on a wire rack.
• Sift powdered sugar evenly over top. Cut into 16 squares.