Best 5 Lemon Barsquare Renovation Ww 2 3 Pts Each Recipes
Indulge your taste buds in a delightful culinary journey with our collection of delectable lemon bars and square renovation recipes. These treats are not only bursting with citrusy goodness but also cater to a variety of dietary preferences, including Weight Watchers with 2-3 points per serving. From classic lemon bars with their irresistible shortbread crust and tangy lemon filling to the innovative square renovation version featuring a luscious cheesecake layer, these recipes offer something for every palate. Whether you're looking for a refreshing dessert to brighten up your day or a special treat to impress your friends and family, our curated selection of recipes has got you covered. So, prepare to tantalize your taste buds and embark on a delectable adventure with our lemon bars and square renovation recipes.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON BAR/SQUARE RENOVATION - WW 2-3 PTS EACH
When I saw this recipe in WW Magazine, I HAD to try it. I LOVE lemon squares and have been looking for a lighter version. At first bite, I thought these were okay....but now I've had 3 and really have to put them away or I'll eat the whole pan. They do have that gooey consistency of a lemon bar! I guess I'd like them to be thicker and in that case would make them in a smaller pan...but then the portions would be smaller - it's all a trade. As written, the recipe is 3 pts per square. However, I used Land O Lakes light butter (oxymoron!) which brought it down to 2 pts per square.
Provided by Amy020
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.
- Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.
- As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.
- NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.
Nutrition Facts : Calories 113.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 13.5, Carbohydrate 16.2, Fiber 0.2, Sugar 10.4, Protein 1.8
LEMON SQUARES/LEMON BAR COOKIES
Wonderful bar-like cookies that form a crunchy layer on the bottom and a chewy layer on top. They are delicious! They were originally called "Lemon Cheese Squares" tho I can't fathom why considering the fact that there's no cheese in the recipe! I found this in the cookbook "Private Collections: A Culinary Treasure". Miss Hortense Reit is the recipe's author. If you like lemon, you'll LOVE this! Yum!
Provided by annbb
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
- Spread in a 9 X 9 inch UNGREASED pan.
- Bake for 10 minutes.
- Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
- Bake an additional 30 minutes.
- Sprinkle powdered sugar of the top when out of the oven.
- Loosen the sides with the sharp point of a knife.
- Let the cake cool and then cut it into squares.
- These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.
Nutrition Facts : Calories 151.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 86.2, Carbohydrate 22.1, Fiber 0.3, Sugar 15.1, Protein 1.8
WW CROCK POT SAUERBRATEN - 3 PTS
Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc
Provided by teresas
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
- Let cool, then pour into a large zip-close plastic bag; add the beef.
- Seal the bag, squeezing out the air; turn to coat the beef.
- Refrigerate 1-3 days, turning the bag about every 8 hours.
- Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
- Cover and cook on high until the beef is tender, 4-5 hours.
- With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
- Cover loosely with foil and let stand while making the sauce.
- Skim off and discard any fat that has risen to the surface of the cooking liquid.
- Discard the bay leaves.
- Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
- If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
- Pour over the beef and vegetables.
Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8
ZUCCHINI FRIES - 2 PTS. WW
If you like crispy, battered zucchini, this is the lowfat alternative for you!! I could not believe it, but they came out crispy!! The egg whites are the secret. The recipe below is straight off the WW website. The flour definitely needs MORE seasoning though - garlic? Cayenne? Salt after they're out of the oven? I will be perfecting this for our family's tastes, but these zukes are going into our regular rotation!! Like I said, if you are looking for a lowfat batter alternative that's is NOT like the "corn flake baked" variety....this is for you!
Provided by Lyssie71
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 10 minutes.
- Serving size: about 8 fries.
- Variations.
- Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes.
Nutrition Facts : Calories 115.5, Fat 1.4, SaturatedFat 0.3, Sodium 619.5, Carbohydrate 19.9, Fiber 2, Sugar 3.8, Protein 6
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
Tips:
- To make the perfect lemon bars, use fresh lemon juice and zest. This will give them the best flavor.
- Don't overmix the batter. Overmixing will make the bars tough.
- Bake the bars until they are set, but not too brown. Overbaking will make them dry.
- Let the bars cool completely before cutting them. This will help them hold their shape.
- For a richer flavor, use a combination of butter and cream cheese in the crust.
- To make the bars even more decadent, top them with a layer of whipped cream or cream cheese frosting.
- Lemon bars can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.
Conclusion:
Lemon bars are a classic dessert that is perfect for any occasion. They are easy to make and always a hit with a crowd. With a few simple tips, you can make the perfect lemon bars that will be enjoyed by everyone.
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