Happy Mother’s Day all you Mom’s. I was privileged to have spent all Saturday and Sunday with some special Momma’s in my life! Sunday was Dad’s side Family-Mom-Day. Although I love my mother dearly, I think the only inspiration she gave me with anything to do in the kitchen….was to branch in angst of never wanting leftovers again! ha! Thank goodness for Dad’s side! 🙂
I grew up with simple recipes, lots of leftovers on repeat, and many cold sandwich meals. This has turned me into a “I never want the same thing for supper” kind of person. I’ll eat supper and can repeat the next day for lunch…but never two suppers in a row. I also love being in the kitchen, so cutting corners by making tons of leftovers just means I don’t get to cook as much. The more I get to play, the better I get, and the happier I am!
My Dad’s side has some fantastic chefs in it. I have two Aunts (one which caters) that are both fantastic in the kitchen, both of which never bring anything but the most quickly cleaned out dishes to every occasion. My Grandmother, whom used to own the local cafe in her home town, also still caters a bit on the side can make homemade beef noodle soup and any kind of pie that you would cry for! And finally, my cousin, whom has recently moved back to Nebraska from California, is a pasty chef and connoisseur of anything food. So glad he’s going to be able to join us for more family events, he never disappoints my taste buds! (today which of was no different!)
Confession: In hopes of always trying to rise to any family occasion, I always feel the pressure to bring something worthy.. Everyone is so good at what they do, I definitely have big shoes to fill! Challenge of the day (after spending Saturday burning Cinnamon Rolls….SO PISSED) was to make something noteworthy to bring to this family gathering, yet… have it something that my immediate family will also be able to eat. My father is very food-sensitive (so many things make him sick) and my mom is always on some diet (for the past 20 years) to try to lose weight…even though she looks great. Wonder where I get it from!?! 😉
Lemon Bars! Something almost everyone loves. It’s a light and refreshing dessert that doesn’t leave you feeling heavy, even after a full meal. Did I mention that they’re also one of my Dad’s favorite things….ever? Besides, bread pudding, boston cream pie, snickerdoodles, cinnamon rolls, mac&cheese, chocolate cake…oopps, got carried away. Anyways, I have a weakness for attempting his favorite things, but in low-calorie form, this which of was no different.
After a little research I found out that lemon bars are apparently quite sneaky! Ranging on average from 160-191 calories per slice? I never would have guessed! May as well eat a piece of cake loaded with frosting!
After my weekly Pinterest sprawl yesterday, I stumbled upon 66 calorie Lemon Bars! Only thing I did different was that I used whole wheat flour instead of pastry flour so I’ll post the recipe along with the link from Cooking Done Light. I thought these tasted fantastic, if not even a little better than regular ones. The common mouf probably wouldn’t notice any different at all, but I think they were just a tad more airy and light.
I always serve these cold!! I think they taste much better, however my dad prefers them at room temp. I also cut out some hearts before dusting with the powdered sugar for some Mother’s Day love! ❤
Low Cal Lemon Bars
1/4 cup confectioners’ (powdered) sugar
3 tablespoons unsalted butter, softened
1/2 cup whole wheat flour
scant 3/4 cup granulated sugar
2 tablespoons freshly grated lemon zest
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
additional confectioners’ sugar, for dusting
Preheat the oven to 350 degrees and lightly spray the bottom of an 8 inch square baking pan with nonstick spray.
Beat the 1/4 cup of confectioners’ sugar and butter on medium speed until creamy. Gradually add the 1/2 cup of flour and mix on low-speed until the mixture is crumbly. Press the mixture into the bottom of the prepared pan and bake until just golden brown (about 10 to 12 minutes). Cool on a wire rack and lower the oven temperature to 325 degrees.
While the oven temperature reduces, whisk the eggs on medium speed until foamy. Add the granulated sugar, lemon zest, lemon juice, 3 tablespoons of all-purpose flour, baking powder and salt and whisk until combined. Pour the mixture over the baked crust and return to the oven until “set” (about 20 to 25 minutes – do not touch the filling with your fingers or it will stick to them and you will have a big dent in your bars!) Cool completely on a wire rack, then cut into 12 squares and dust with confectioners’ sugar.
Makes 12 servings (squares). Per Square: 66 calories, 2 g total fat, less than 1 g saturated fat, 0 g trans fat, 14 g carbohydrates, 3 g fiber, 6 g added sugar, 4 g protein, 46 mg sodium, 92 mg cholesterol.