• 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.