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$0.34 per serving
Ready in 4 hours and 15 minutes
Spoonacular Score: 9%
Raspberry-Cream Cheese Danish Bars might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 149 calories. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 32. 15 people found this recipe to be tasty and satisfying. This recipe from Kraft Recipes requires woven wheat crackers, eggs, margarine, and philadelphia cream cheese. From preparation to the plate, this recipe takes around 4 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). Similar recipes include Raspberry Cream Cheese Danish, Raspberry Cream Cheese Bars, and Raspberry Pecan Cream Cheese Bars.
Read the detailed instructions on Kraft Recipes
Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.
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.
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).
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.