Lizner Bars
  • 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. 1.Heat oven to 375ºF.
  2. Lightly coat a 9- x 13-inch baking pan with cooking spray.
  3. 2.Cream margarine in a medium bowl.
  4. Add brown sugar, beating well.
  5. Add next eight ingredients; mix well.
  6. 3.Spread batter evenly into pan (batter will be thin in pan).
  7. Bake until a wooden pick inserted in the center comes out clean, about 15 to 20 minutes.
  8. 4.Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy.
  9. Add lemon juice; continue beating until soft peaks form.
  10. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.
  11. 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.
  12. Allow to cool completely before cutting into 20 bars.
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.