Ingredients:
For the Crust:
1/2 cup unsalted butter, softened
1/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
For the Filling:
1 lb. fresh or frozen cranberries
1/2 cup water
3/4 cup fat-free or low-fat sweetened condensed milk
3 large egg yolks
Directions:
Preheat oven to 350°F. Line an 8x8 pan with aluminum foil or parchment paper (this will help with removing the bars later).
In a medium bowl, mix together the softened butter, flour, sugar, and salt until combined (mixture will be crumbly). Press into the bottom of the prepared pan.
Bake for 15-20 minutes at 350°F, until crust is firm and starting to turn golden brown around the edges. Let cool on a wire rack.
Reduce oven temperature to 300°F.
Meanwhile, bring cranberries and water to a simmer in a medium saucepan. Reduce heat to medium and cook 10 minutes, or until berries have burst and are tender. Let cool, then blend in a blender until smooth. Strain mixture through a sieve. You should end up with about 1 cup of smooth cranberry purée.
Transfer purée to bowl, and whisk in condensed milk and egg yolks until smooth.
Pour mixture over cooked crust, and bake in 300°F oven for 25-28 minutes, until filling is set. Cool at room temperature, then chill in refrigerator for at least one hour before cutting into bars or hearts, if desired.
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