Lime Raspberry Bars (Filling)

Serves	12
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Allergy	Soy, Tree Nuts, Wheat
Dietary	Vegan, Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold

Ingredients

1 baked crust (Recipe above.)
6oz silken tofu (about 2/3 cup)
3/4 cups pure cane sugar
2 tablespoons unbleached all purpose flour
2 tablespoons organic cornstarch
zest of 3 limes
juice of 3 limes (totaling about 1/4 cup)
sifted confectioner's sugar (for garnish, optional)
10-12 fresh or frozen (thawed raspberries)

Directions

Step 1
Keep oven preheated at 350 degrees Fahrenheit.
Step 2
Place tofu, sugar, flour, cornstarch, lime zest, and lime juice in a high-speed blender. (I use Vitamix.) Blend on high until mixture is smooth and creamy.
Step 3
Pour blender contents into your parchment-lined 8 x 8 baking dish (which already contains the pre-baked crust) and smooth the surface with a spatula.
Step 4
Using juicy raspberries (see recipe notes below), make pink swirls in your filling by twirling the whole raspberry through the filling before pushing it into place.
Step 5
Bake at 350 degrees Fahrenheit for 28-30 minutes, or until filling begins to pull away from the sides of your parchment-lined baking dish.
Step 6
Allow bars to cool completely before you cut them. Serve chilled or at room temperature with a sprinkle of confectioners' sugar for garnish.

Note

If using frozen raspberries, make sure you let them thaw a little bit before pushing them into the filling. Make sure to pour off any excess juices that are released during the thawing process.

2. If you're wanting the pink raspberry swirls in the filling and you're using fresh raspberries, make sure you heat them up just a little bit (like in a microwave for 15-20 seconds) to release some of the juices before twirling them through the filling and into place.