Raspberry-Lemon-Beet Blondie Wedges with TWO Pink Frosting Recipes

Raspberry-Lemon-Beet Blondie Wedges with TWO Pink Frosting Recipes

recipe by

15
calories
21
ingredients
96
servings
3.63

Click to save recipe for later!

Ingredients

1 cup raspberry puree Fresh
1/2 cup beetroots Puree, I drained then pureed one 15oz can of sliced beets
96 grams erythritol Granulated, or dry sweetener of choice
28 grams coconut oil liquid, or any other neutral oil
1 tbsp lemon zest you can use more if you want more lemon flavor
160 grams brown rice flour
120 grams oat flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp beetroots Puree, reserved from puree made for blondies
4 tsps lemon juice
1 tsp beet juice reserved from the canned beets
120 grams erythritol Powdered
130 grams erythritol ~1 cup Powdered
1/4 cup raspberry puree Fresh
6 tsps dried raspberry Freeze-, Powder, process freeze-dried raspberries in food processor
12 ozs raspberries

Nutrition Facts

15
calories
5
g fat
0
g sugar
Amount Per Serving (recipe is 96 servings)
Calories 15
Calories From Fat 0
% Daily Value*
Total Fat 5g
8%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 15mg
1%
Potassium 20mg
1%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
0%
Vitamin A
0%
Vitamin C
2%
Calcium
0%
Iron
2%

Weight Watchers Points

PointsPlus: 2
SmartPoints: 0