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Raspberry Cheesecake Bars By Mommie Cooks

 
One serving costs about $0.97

$0.97 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

15 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:31%

Spoonacular Score: 31%

 

For 97 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 563 calories, 9g of protein, and 26g of fat each. It is a good option if you're following a vegetarian diet. Only a few people made this recipe, and 4 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of almond extract, cornstarch, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so awesome. Try Salsa Verde By Mommie Cooks, Vegetarian Tamales - Mommie Cooks, and Turkey Goulash By Mommie Cooks for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp almond extract
almond extract
0.25 cup
0.25 cup brown sugar
brown sugar
2 sticks
2 sticks butter
butter
2 Tbsps
2 Tbsps cornstarch
cornstarch
8 ounce
8 ounce cream cheese
cream cheese
1
1  egg
egg
5.5 cups
5.5 cups flour
flour
1 cup
1 cup heavy whipping cream
heavy whipping cream
1
1  lemon zest
lemon zest
2 cups
2 cups frozen raspberries
frozen raspberries
0.25 tsps
0.25 tsps salt
salt
14 ounces
14 ounces sweetened condensed milk
sweetened condensed milk
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup water
water
0.25 cup
0.25 cup white sugar
white sugar
1 cup
1 cup white sugar
white sugar
1 tsp almond extract
1 tsp
almond extract
0.25 cup brown sugar
0.25 cup
brown sugar
2 sticks butter
2 sticks
butter
2 Tbsps cornstarch
2 Tbsps
cornstarch
8 ounce cream cheese
8 ounce
cream cheese
1  egg
1
egg
5.5 cups flour
5.5 cups
flour
1 cup heavy whipping cream
1 cup
heavy whipping cream
1  lemon zest
1
lemon zest
2 cups frozen raspberries
2 cups
frozen raspberries
0.25 tsps salt
0.25 tsps
salt
14 ounces sweetened condensed milk
14 ounces
sweetened condensed milk
1 tsp vanilla
1 tsp
vanilla
1 cup water
1 cup
water
0.25 cup white sugar
0.25 cup
white sugar
1 cup white sugar
1 cup
white sugar

Equipment

oven
oven
tart form
tart form
pot
pot
oven
oven
tart form
tart form
pot
pot


Instructions

  1. For the Shortbread:
  2. Cream together the butter with the two sugars.
  3. Add in the lemon zest, egg, and vanilla.
  4. Add in the salt and flour.
  5. Place dough in the fridge for about 30 minutes to firm up.
  6. After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.
  7. Let cool completely.
  8. For the Cream Cheese Layer:
  9. Mix together the cream cheese, almond extract and sweetened condensed milk. Set aside.
  10. Whip the heavy cream until it becomes whipped cream.
  11. Fold the whipped cream into the cream cheese mixture. Chill.
  12. For the Raspberry Sauce:
  13. Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.
  14. Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.
  15. Remove from heat and place in the fridge until cooled completely.
  16. To assemble:
  17. Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour. Serve with raspberry sauce spooned over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.97
Ingredient
1 teaspoon almond extract
¼ cups brown sugar
2 sticks butter
2 tablespoons cornstarch
8 ounces cream cheese
1 egg
5.5 cups flour
1 cup heavy whipping cream
1 lemon zest
2 cups frozen raspberries
14 ounces sweetened condensed milk
1 teaspoon vanilla
¼ cups white sugar
1 cup white sugar
Price
$0.72
$0.18
$1.94
$0.07
$2.35
$0.24
$0.92
$1.29
$0.50
$3.60
$2.15
$0.30
$0.07
$0.28
$14.59

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
562k Calories
8g Protein
26g Total Fat
73g Carbs
3% Health Score
Limit These
Calories
562k
28%

Fat
26g
41%

  Saturated Fat
15g
100%

Carbohydrates
73g
25%

  Sugar
36g
40%

Cholesterol
90mg
30%

Sodium
241mg
11%

Alcohol
0.18g
1%

Get Enough Of These
Protein
8g
18%

Selenium
21µg
30%

Vitamin B1
0.4mg
27%

Vitamin B2
0.4mg
24%

Folate
94µg
24%

Manganese
0.43mg
21%

Vitamin A
904IU
18%

Phosphorus
156mg
16%

Vitamin B3
2mg
15%

Iron
2mg
14%

Calcium
120mg
12%

Fiber
2g
9%

Vitamin C
5mg
7%

Vitamin B5
0.65mg
6%

Potassium
218mg
6%

Magnesium
24mg
6%

Zinc
0.81mg
5%

Vitamin E
0.8mg
5%

Copper
0.1mg
5%

Vitamin B12
0.23µg
4%

Vitamin D
0.54µg
4%

Vitamin K
3µg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need

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