1/4 cup reduced-calorie margarine, softened
1/2 cup unpacked brown sugar
1 large egg(s)
2 large egg yolk(s)
1 cup all-purpose flour
3 Tbsp fat-free skim milk
2 tsp almond extract
1 tsp baking powder
1/4 tsp table salt
1/8 tsp ground cloves
4 large egg white(s), at room temperature
1 tsp fresh lemon juice
1/2 cup sugar
1 cup jam, seedless, raspberry
1.Heat oven to 375ºF.
Lightly coat a 9- x 13-inch baking pan with cooking spray.
2.Cream margarine in a medium bowl.
Add brown sugar, beating well.
Add next eight ingredients; mix well.
3.Spread batter evenly into pan (batter will be thin in pan).
Bake until a wooden pick inserted in the center comes out clean, about 15 to 20 minutes.
4.Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy.
Add lemon juice; continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.
5.Spread jam over hot crust and then spread egg whites carefully over jam; bake until meringue is golden brown, about 15 to 20 minutes.
Allow to cool completely before cutting into 20 bars.
Pairs Well With
Recipe by Weight Watchers
This delicate, sponge-cake-like cookie is covered with a layer of raspberry jam and topped with a layer of slightly sweetened meringue that turns golden-brown as it cooks.