|Frozen red raspberries||10 Ounce|
|Flour||1 1⁄4 Cup (20 tbs)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Walnuts||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Whipped cream||1 Cup (16 tbs)|
Thaw raspberries; drain.
Combine 1 cup flour, confectioners' sugar and butter.
Press mix- ture in bottom of 13 x 9-inch pan.
Bake at 350 degrees for 15 minuses.
Spoon raspberries over crust; sprinkle with walnuts.
Beat eggs with 1 cup sugar in small mixing bowl until light and fluffy.
Add salt, 1/4 cup flour, baking powder and vanilla; blend well.
Pour over walnuts.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Chill; cut into squares.
Combine 1/2 cup water, reserved liquid, remaining sugar and cornstarch in saucepan.
Cook, stirring constantly, until thickened and clear.
Stir in lemon juice; cool.
Serve sauce and whipped cream over squares.
Serving size: Complete recipe
Calories 4434 Calories from Fat 2055
% Daily Value*
Total Fat 234 g360.1%
Saturated Fat 119.3 g596.3%
Trans Fat 0 g
Cholesterol 998.4 mg332.8%
Sodium 1395 mg58.1%
Total Carbohydrates 548 g182.6%
Dietary Fiber 27.8 g111.2%
Sugars 368 g
Protein 45 g90.6%
Vitamin A 66.8% Vitamin C 13.1%
Calcium 50% Iron 65.3%
*Based on a 2000 Calorie diet