Cranberry Cream bars (dairy + soy free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 107.8
- Total Fat: 5.8 g
- Cholesterol: 24.6 mg
- Sodium: 2.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.5 g
- Protein: 1.0 g
View full nutritional breakdown of Cranberry Cream bars (dairy + soy free) calories by ingredient
Introduction
Smooth and tart like a key lime pie with the delicious flavour of cranberries. 100 calories a serving.These are baked custard bars made with cream of coconut and agave instead of sweetened condensed milk. They are tart! I think to be more like a box key lime pie you would need to add 1/2 cup of sugar. You can taste your cranberry mixture before adding the egg yolks and adjust as needed. Smooth and tart like a key lime pie with the delicious flavour of cranberries. 100 calories a serving.
These are baked custard bars made with cream of coconut and agave instead of sweetened condensed milk. They are tart! I think to be more like a box key lime pie you would need to add 1/2 cup of sugar. You can taste your cranberry mixture before adding the egg yolks and adjust as needed.
Number of Servings: 25
Ingredients
-
1 lb cranberries, fresh or frozen (thawed)
1/2 cup water
9 fl oz coconut cream*
1/4 cup arrowroot starch or cornstarch
1/2 cup agave nectar or sugar
2 Tbsp lemon juice
3 egg yolks
Crust:
1 1/2 cup graham cracker crumbs
1/4 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp salt
6 Tbsp canola oil
Directions
1. Preheat oven at 350 degrees. In medium pot, bring cranberries and water to boil. Lower heat and simmer for about 10 minutes. Stir occasionally. Remove from heat.
2. In large bowl, whisk together coconut cream, arrowroot starch, agave nectar, lemon juice.
3. Blend cranberries until smooth. Press cranberries through fine mesh seive to remove skin and seeds of the cranberries. Discard skins and seeds.
4. Combine coconut cream mixture with cranberries. Whisk in egg yolks until well combined. Allow to rest a room temperature.
5. Combine all ingredients for the crust in a large bowl. Mix well. Press into a 8" square pan lined with tinfoil sprayed with non-stick spray. Bake for about 15 minutes until golden. Remove from oven. Lower oven temperature to 300 degrees.
6. Pour cranberry mixture into hot crust. Bake for about 35-45 minutes or until custard is set. Custard will appear dull and jiggle when shook. If it is not set it will look glossy and be water-y when shook.
7. Allow to cool. Chill in fridge until firm. Slice into 25 squares. Serve chilled or room temperature.
Serving Size: 25 1 1/2" squares
Number of Servings: 25
Recipe submitted by SparkPeople user MANIC_GEISHA.
2. In large bowl, whisk together coconut cream, arrowroot starch, agave nectar, lemon juice.
3. Blend cranberries until smooth. Press cranberries through fine mesh seive to remove skin and seeds of the cranberries. Discard skins and seeds.
4. Combine coconut cream mixture with cranberries. Whisk in egg yolks until well combined. Allow to rest a room temperature.
5. Combine all ingredients for the crust in a large bowl. Mix well. Press into a 8" square pan lined with tinfoil sprayed with non-stick spray. Bake for about 15 minutes until golden. Remove from oven. Lower oven temperature to 300 degrees.
6. Pour cranberry mixture into hot crust. Bake for about 35-45 minutes or until custard is set. Custard will appear dull and jiggle when shook. If it is not set it will look glossy and be water-y when shook.
7. Allow to cool. Chill in fridge until firm. Slice into 25 squares. Serve chilled or room temperature.
Serving Size: 25 1 1/2" squares
Number of Servings: 25
Recipe submitted by SparkPeople user MANIC_GEISHA.