Ingredients
1 nonstick cooking spray
1 1/2 cup plus 1 tablespoon flour,
1 (divided use)
1 cup quick oats
2 cup sugar (divided use)
1/4 tsp salt
1 cup fat-free liquid egg
1 substitute
1 (divided use)
2 tbsp canola oil
3 tbsp water
1 tsp vanilla extract (divided
1 use)
1/4 cup cornstarch
1/2 cup lemon juice
2 tbsp fresh lime juice (about 1
1 small
1 lime squeezed)
1 grated rind of 1 large
1 lemon
2 tbsp confectioners sugar
Directions
Preheat oven to 325 F. Spray a 9x13-inch baking pan with nonstick
cooking spray. Put 1 Tbs flour in bottom of pan and shake to evenly
coat it. Set aside, then prepare crust.
To make crust, mix remaining flour, oats, 1 cup sugar and salt in
large bowl; stir to mix well. In separate bowl, combine 1/4 cup egg
substitute, oil, water and 1/2 teaspoon vanilla extract. Pour the
liquid ingredi- ents into dry ingredients. Mix well to form dry
dough. Scrape the dough into previously prepared pan. Using a large
sheet of wax paper, press the dough, using your hands, across bottom
of pan and up the sides about 1/4 inch (The dough will not stick to
your fingers because of the wax paper.) Discard wax paper and bake
the crust for 15 to 17 minutes, or until firm to touch and lightly
golden.
In same large bowl, combine remaining 1 cup sugar, and cornstarch and
stir until well mixed. Pour in 3/4 cup egg substitute, lemon juice,
lime juice, lemon rind and remaining vanilla extract. Whisk mixture
until sugar is dissolved and no cornstarch lumps remain. Pour
custard- filling over the crust and bake 20 min. longer, until
filling is set. Remove from heat, allow to cool completely. Sprinkle
with confectioners sugar and cut into 32 pieces.
Per cookie: Calories 101 Fat 1g No cholesterol Sodium
43 mg Percent calories from fat 9
Servings: 4 servings
Citrus Cooler Bars (Lowfat) Recipe brought to you by Recipe Ideas
Categories: Cookie; Diet; Fruit; Healthy; Low Fat
The History of Recipes
It is possible to trace the history of meal recipes back into history, in fact as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these old records were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius describes how the ancient chefs made use of a good variety of spices, including many that are still in use today like basil, rue and asafoetida. Later, there were some books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals on the menues of the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in manuscripts on cookery, some of which still exist in academic collections. For the decades that followed, the upper classes strove to serve up the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery books are greatly in demand mostly as a result of better eduction, more leisure time and disposable income. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Citrus Cooler Bars (Lowfat) recipe.
