Is it raspberry time where you are? It’s just wrapping up where I am, and I was fortunate enough to get some time a few days ago to pick a bunch.
For just a tiny little berry, the raspberry packs quite a nutritional wallop. In just one cup you’ll get almost half of your daily vitamin C as well as 8 grams of fiber–and all for just a measly 50 calories. Plus they taste so yummy!!
I know, in the grocery store, these little gems can be a bit on the pricey side—I’ve seen them as high as $4.99 for just a little 6 oz carton. But, if you have a raspberry orchard near you, you really should try picking your own. Not only is it alot of fun, especially if you have little ones, it’s a lot more affordable. For just $24 I came home with enough berries to make a batch of delicious and nutritious bars, 6 jars of jam, and still have plenty of fresh berries to gobble up as is. What a bargain!
And speaking of those tasty little raspberry bars I made, now you can make them too. This recipe came from my friends, the MealMakeoverMoms. It originally came from Driscoll’s Berries, where they were fortunate enough to recently visit.
Whole Grain Raspberry Bars
After you give raspberries a try, give your tastebuds a treat and try blueberries, strawberries, or a combo of all three.
- 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1½ cups old-fashioned or quick-cooking oats
- 3/4 cup whole wheat flour
- 2/3 cup packed brown sugar
- 1/3 cup walnut pieces
- 1/4 cup wheat germ
- 1 teaspoon ground cinnamon
- 1/3 cup canola or vegetable oil
- 1 large egg
1. Preheat the oven to 350°F.
2. Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan. Stir over medium heat until the mixture comes to a boil. Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat
3. Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor. Process until the oats and walnuts are finely ground. Add the oil and egg; pulse to evenly combine, scraping sides of work bowl.
4. Press half of the crumb mixture evenly on the bottom of a 9 x 9 inch baking pan. Spread the raspberry filling evenly over crumbs. Top with the remaining crumbs and pat down gently.
5. Bake 25 minutes or until golden brown. Cool completely in pan. Cut into 12 bars.
Nutrition Information per Serving (1 bar): 230 calories, 10g fat (1g saturated), 10mg sodium, 34g carbohydrate, 4g fiber, 4g protein