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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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December 21, 2012

Raspberry Strippers

If you know me, you probably think I came up with the title of this post all on my own.....but I didn't!  Nope, I can't take credit for it.  It's all by Cooking Light this week for my 'Best of the Web'.  And the best part.....not a whole lotta guilt with these.

These Raspberry Strippers look irresistible, don't they?!!  I could do these for breakfast, for sure.

photo and recipe by Cooking Light

Raspberry Strippers

Amount per serving
·         Calories: 75
·         Calories from fat: 30%
·         Fat: 2.5g

1/3 cup granulated sugar

·         5 tablespoons butter or stick margarine, softened
·         1 1/2 teaspoons vanilla extract
·         1 large egg white
·         1 cup all-purpose flour
·         2 tablespoons cornstarch
·         1/4 teaspoon baking powder
·         1/4 teaspoon salt
·         Cooking spray
·         1/3 cup raspberry or apricot preserves
·         1/2 cup powdered sugar
·         2 teaspoons fresh lemon juice
·         1/4 teaspoon almond or vanilla extract

1.       Preheat oven to 375°.
            Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 
        teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 
        flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well- 
        blended. (Dough will be stiff.)
        Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 
         inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each
         log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or 
         until lightly browned. Remove logs to a cutting board.
       Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs.
       Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer
       slices to wire racks. Cool completely.

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Weekend Cowgirl said...

Those would be pretty for Christmas morning!