Low Fat Lemon Squares with Walnut Crust

 

 

Looking for a tasty recipe that is low fat as well well this delicious recipe is what you have been looking for. Exchanging butter in the crust for buttermilk and oil, egg substitute (or egg whites) helps this recipe have a great taste but cuts out the fat.

 

 

Low Fat Lemon Squares with Walnut Crust

Crust:

1 cup all purpose flour

1/4 cup sugar

1 tsp lemon zest

1/4 cup finely chopped walnuts (lightly toasted, preferably)

1/3 cup buttermilk

1 tbsp canola oil

Preheat oven to 350F. Lightly spray an 8×8 baking dish with nonstick cooking spray.

In a medium bowl, combine the flour, sugar, lemon zest and the walnuts. In a small bowl, whisk together the buttermilk and oil, then drizzle it into the flour mixture. Cut in using a fork until combined, then press the dough into the bottom of the pan. Bake for 15 minutes or until light brown on the edges.

While that is baking, prepare the topping.

 

Lemon Topping:

2 egg whites and 1 whole egg

2 tbsp flour

3/4 cup sugar

1 tbsp lemon zest

3 tbsp lemon juice (one medium/large lemon)

1/4 tsp baking powder

 

 

Combine all ingredients in order listed and beat on high for 2 minutes with an electric mixer, until throughly combined. Pour over the baked layer and put the whole thing in the oven for an additional 20 minutes, until the center of the lemon topping is set.

Let it cool in the pan.

Slice into bars (recipe suggests 20, but I made 25 slightly smaller ones) and top with a sprinkle of confectioners sugar.

Nutritional information per bar: 86 calories, 2 grams fat (19% calories from fat); keep in mind that just about all the fat is healthy fat, from vegetable oil and walnuts. Now that is something to get nuts over.

 

recipe source here