POINTS® Value | 3 Servings | 20 Preparation Time | 20 min Cooking Time | 30 min Level of Difficulty | Moderate
cakes | 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.
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
Instructions
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.
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