PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
These fancy almond bars are made easy with refrigerated cookie dough.
1/2 roll Pillsbury™ refrigerated sugar cookies
1/2 cup seedless raspberry preserves
1 teaspoon cornstarch
1/4 cup sliced almonds
Heat oven to 350 °F. In ungreased 8-inch square pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until edges are golden brown. (Wrap and refrigerate remaining dough for another use.)
Meanwhile, in 1-quart saucepan, mix preserves and cornstarch. Cook over medium heat just until boiling, stirring constantly.
Pour preserves mixture evenly over crust; spread to within 1/4 inch of edges. Sprinkle evenly with almonds.
Bake 10 minutes longer. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Serving Size: 16
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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