Berry Bars
- 3/4 c All purpose flour
- 1/4 c Granulated sugar
- 1/2 ts Baking soda
- 1/8 ts Salt
- 2/3 c Butter milk
- 3/4 ts Vanilla extract
- 1 1/2 c Rasp/blueberries frs or frz
- 1 tb Granulated sugar
- 1 ts Granulated sugar
- 1 ts Cornstarch
- 1 ts Grated lemon peel
Blueberries/raspberries must be fresh or frozen -- not thawed. May use a
mixture of the two.
1. Preheat oven to 350øF. Spray an 8" suare baking pan with nonstick
cooking spray. In a small bowl, whisk flour, sugar, baking soda and salt.
Whisk in buttermilk and vanilla. Spread evenly into prepared pan.
2. Distribute berries evenly over batter. In a small bowl, combine sugar,
constarch, and lemon peel. Sprinkle evenly over berries and bake in upper
third of oven 35-40 minutes, or until golden brown and beginning to pull
away form the edges of pan. Cool completely before cutting.
BREAKDOWN For 1 bar: 1/4 B, 25 C. Weight Watchers Magazine - February,
1994
mixture of the two.
1. Preheat oven to 350øF. Spray an 8" suare baking pan with nonstick
cooking spray. In a small bowl, whisk flour, sugar, baking soda and salt.
Whisk in buttermilk and vanilla. Spread evenly into prepared pan.
2. Distribute berries evenly over batter. In a small bowl, combine sugar,
constarch, and lemon peel. Sprinkle evenly over berries and bake in upper
third of oven 35-40 minutes, or until golden brown and beginning to pull
away form the edges of pan. Cool completely before cutting.
BREAKDOWN For 1 bar: 1/4 B, 25 C. Weight Watchers Magazine - February,
1994
