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Serves | Prep Time | Cook Time 30

Why I Love This Recipe

Ingredients You'll Need

2 cups all-purpose flour
3-1/2 teaspoons Equal for Recipes
or 12 packets Equal sweetener
1/8 teaspoon salt
8 tablespoons cold margarine, cut into pieces
1 large egg, beaten
1 tablespoon fat-free milk or water
2/3 cup seedless raspberry spreadable fruit
1 teaspoon cornstarch
1/4 to 1/3 cup finely chopped almonds,
walnuts, or pecans, toasted


Combine flour, Equal for Recipes, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs.

Mix in egg and milk.

Press mixture evenly in bottom of greased 11x7" baking dish.

Bake at 400 degrees F. until edges of crust are browned, about 15 min.

Cool on wire rack.

Mix spreadable fruit and cornstarch in small saucepan; heat to boiling.

Boil until thickened, stirring constantly, 1 min; cool 5 min.

Spread mixture evenly over cooled crust; sprinkle with almonds.

Bake at 400° until spreadable fruit is thick and bubbly, about 15 min.

Cool on wire rack.

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