Low Fat Key West Lime Bars

Low Fat Key West Lime Bars will fit right into your healthy eating plan!

I know spring is coming....I hear the birds chirping in the morning,  spring training has begun for the Cleveland Indians and the calendar says it's getting closer, yet yesterday, we had a ton of freezing precipitation mixed with snow, which resulted in the loss of seeing grass and pavement...again...sigh.  I needed to make something that reminded me of warmer weather....something tropical perhaps.

So I searched through my cookbook collection ( which is extremely vast, I might add...I am a sucker for a cookbook, especially the ones with good pictures!)  and I found a recipe for lemon bars I had made in the past, that I remembered were pretty good.  I had one fresh lime and a bottle of Nellie & Joe's Famous Key West Lime Juice in the refrigerator so I changed the main flavor to  lime and Key West Lime Bars were born!

I added a drop of green food coloring, but to be honest, I think next time, I wouldn't bother.  I also dusted them with powdered sugar, as instructed  to do with the lemon bars in the original recipe...but next time I make them, I would spread the cooled bars with some fat free cool whip before cutting them into squares!

These are best enjoyed the day you make them, but can be stored in the refrigerator for 2 - 3 days. 

Key West Lime Bars adapted from Chocolate and the Art of Low Fat Desserts by Alice Medrich

Servings - 16   Serving size - 1/16th   PP per svg - 3 points+

Calories - 112.3,   Total Fat - 2.5g,   Carb. - 20.7g,   Protein - 2.2g,   Fiber - 0.4g

3/4 cup all purpose flour

1/4 cup yellow cornmeal

pinch of salt

1/8 tsp. baking soda

2 TBSP. unsalted butter, room temperature

1 cup sugar, divided

1 large egg, separated ( use yolk in base and white in lime layer ) 

1 TBS. nonfat, plain, yogurt

1/4 tsp. pure vanilla extract

2 large eggs

1/4 cup lime juice

zest of one lime
1 - 2 drops green food coloring (optional)

1/4 cup all purpose flour

powdered sugar for dusting or cool whip free for topping

1.  For the base:  Preheat oven to 350 degrees F.  Spray an 8 inch square pan with cooking spray.  In a small bowl,  combine the flour, cornmeal, salt, and baking soda.  Set aside.  In a medium mixing bowl, beat the butter until creamy.  Add 1/3 cup granulated sugar and beat with hand mixer at high speed, until mixture begins to come together.  Beat in egg yolk, yogurt and vanilla.  Add the dry ingredients and beat on low until combined.  ( it will resemble coarse crumbs)

2.  Pour dough out into prepared pan, and press down evenly.  Prick all over with fork.  Bake for 20 -25 minutes, or until light brown on top.

3.  For the lime layer:  While the base is baking, in a large bowl, whisk the eggs and egg white with the remaining granulated sugar.  Whisk in the lime juice and lime zest and food coloring, if using.  Whisk in the 1/4 cup flour.  Pour mixture over the hot baked crust.  The original recipe calls for a reduction in the oven temp to 300 degrees F at this point, however, I did not reduce the oven temp, and kept it at 350 degrees F.   Bake for 15 -20 minutes, or until topping barely juggles in the center when you shake the pan gently back and forth. Cool on rack.  Chill before cutting into squares. 

PRINTABLE RECIPE

Boy, I am sure tired of old man winter!  I am sure many of you are also ready to see winter go and spring come!  What are some things that let you know that spring is around the corner?