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 quite feasible to prove the history of written cooking instructions back into distant history, certainly as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the romans 25BC a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Romans used a good variety of herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Closer to modern times, we have two books from the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals on the tables of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in books on cookery, most of which still exist in private libraries. During the next few hundred years, the rich families of the West strove to lay on the best banquets, and because of this chefs and their collection of recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes common in their social group. By the time we get to the twentieth century, cooking publications were starting to become popular due to higher levels of literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Citrus Cooler Bars (Lowfat) recipe.
