Best 6 Better Choice Berry Squares Recipes

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BERRY SQUARES

Steps:

• Arrange cake slices on bottom of 13x9-inch dish, cutting if necessary to fit; drizzle with orange juice.
• Toss berries with sugar; spoon over cake slices.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Cover with remaining COOL WHIP.
• Refrigerate 1 hour.

BLUEBERRY CHEESECAKE SQUARES

Steps:

• Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
• Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
• Bake 35 to 40 minutes or until center is jiggly but sides are set.
• Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
• For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

STRAWBERRIES AND CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, zest and remaining blueberries. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.

BERRY SQUARES

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
• Make base and topping:
• Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
• Make filling while base is baking:
• Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
• Assemble and bake squares:
• Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
• Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.