Samara Donald is: The Gym Coach

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Low Sugar, Low Fat Raspberry Bars

I’m on a baking kick these days, having fun experimenting with ways to make recipes healthier, but still very tasty. Here is my twist on a “traditional” raspberry bar. My recipe calls for much less sugar than you’d typically find in a bar like this: At less than 100 calories and 5g sugar per bar it’s great for breakfast or mid-day snack!

You can also make these in a mini-cupcake pan which puts out the perfect single portion size..

Samara’s Low Sugar Low Fat Raspberry Bar


  • ¼ cup tablespoons cold Land-O-Lakes Soft Butter with Canola Oil
  • 1 ½  cup whole wheat flour
  • ¼  cup sugar
  • 2 tbsp agave syrup
  • 1/3 cup apple sauce
  • ¼  teaspoon sea salt
  • ¾  cup rolled oats
  • ½  cup low sugar (not sugar free, which has artifical sugar) raspberry jam
  • 1 cup fresh raspberries
  • PAM butter spray


  1. Heat oven to 375° F (or 350 degrees convection oven).
  2. Lightly spray an 8-inch square baking pan *or, mini cupcake pan* with PAM butter spray.
  3. In a medium bowl mix the flour, sugar, agave, and salt to combine. Add the butter and mix just until the dough comes together  like cookie dough. Fold in the oats.
  4. Press all but 1/2 cup of the dough into the prepared  pan or if using a mini cupcake pan, about 1 tbsp per cup.
  5. Spread the jam in a thin layer on top of the dough, leaving a small border around the edges, then place the fresh raspberries  over the jam
  6. Top the raspberries & jam layer with remaining dough in tablespoon size dollups.
  7. Bake about 25 to 28 minutes (or 20 minutes for mini-cupcake size) until the top layer is golden (the jam will bubble a bit).
  8. Let cool at least 10 minutes before serving.

Makes 18 servings. Each: 97 calories, 1.74g fat, 18g carbs, 2.39g protein, 5g sugar


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This entry was posted on September 2, 2012 by in Food and Diet.
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