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These are, well... just
like the title: to die for...
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BASE: |
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¼ cup |
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butter,
softened |
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¼ cup |
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granulated
sugar |
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1 cup |
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flour |
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pinch of |
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salt
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TOPPING: |
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1 cup |
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granulated
sugar |
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2 Tbs |
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flour |
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½ tsp |
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baking
powder |
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pinch of |
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salt |
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1 large |
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egg |
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1 large |
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egg white |
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¼ cup |
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fresh lemon
juice |
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1½ cups |
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fresh or
frozen (unthawed) cranberries |
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½ cup |
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shredded
coconut |
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powdered
sugar for sprinkling (optional) |
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1 |
Preheat oven to
350°F. Spray 8x8-inch pan with nonstick spray. |
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2 |
Prepare base: In a
medium bowl, beat butter and sugar until creamy. Stir in
flour and salt until well combined and crumbly. Press
into the bottom of prepared pan. Bake about 12 minutes
until just barely golden around the edges. |
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3 |
Prepare topping: In
the same bowl (no need to wash it) combine sugar, flour,
baking powder and salt. Add egg and egg white, lemon
juice and stir until well-blended and smooth. |
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4 |
Smooth cranberries
and coconut evenly over the base. Pour lemon filling
over top. Bake 40 to 45 minutes until golden and set.
Cool completely in the pan on a wire rack. |
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5 |
Sprinkle with
powdered sugar, if using, before cutting into squares. |
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Servings: 16 |
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Yield: 16 squares |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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139.66 |
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Calories From Fat (25%) |
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35.54 |
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% Daily Value |
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Total Fat
4.03g |
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6% |
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Saturated Fat 2.59g |
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13% |
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Cholesterol
20.84mg |
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7% |
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Sodium
86.16mg |
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4% |
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Potassium
37.80mg |
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1% |
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Carbohydrates
24.93g |
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8% |
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Dietary Fiber 0.76g |
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3% |
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Sugar 17.13g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
24.16g |
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Protein
1.68g |
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3% |
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WW Points 3 |
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Recipe Source |
| One
Smart Cookie |
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