Recipes and Cooking Pomegranate-Raspberry Bars 4.2 (12) 1 Review Frozen raspberries and pomegranate juice give these dessert bars their vivid crimson color and sweet flavor. Try this dessert recipe for Valentine's Day, Christmas, your next bake sale, or any special occasion. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 44 mins Total Time: 1 hrs 4 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ½ cup all-purpose flour ⅓ cup powdered sugar ¾ cup butter, softened 6 cup frozen raspberries ⅔ cup pomegranate juice ¼ cup lemon juice ¾ cup granulated sugar ⅓ cup cornstarch ¼ teaspoon salt 4 eggs, lightly beaten Pomegranate seeds (optional) Directions Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside. For crust, in a large mixing bowl stir together flour and powdered sugar; add butter. Beat with an electric mixer on low to medium speed just until mixture starts to cling (mixture may seem crumbly at first but will come together with continued beating). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 14 minutes. Meanwhile, in a medium saucepan combine frozen raspberries and pomegranate juice. Cook over medium-high heat about 5 minutes or until most of the berries are softened. Pour mixture through a fine-mesh sieve, pressing berries with a spoon to release their juices. Measure 2 cups juice, adding more pomegranate juice if necessary. Stir in lemon juice. In a medium bowl stir together granulated sugar, cornstarch, and salt. Stir in eggs until combined. Stir in juice mixture. Pour mixture evenly over hot crust. Bake about 30 minutes more or until edges begin to brown and center appears set.* Cool in pan on a wire rack. If desired, cover and chill until serving time. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. If desired, sprinkle with pomegranate seeds before serving. Store, covered, in the refrigerator. *Tip: A knife test will not work with this filling. Rate it Print Nutrition Facts (per serving) 113 Calories 5g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 113 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 35mg 12% Sodium 66mg 3% Total Carbohydrate 16g 6% Total Sugars 8g Protein 2g Vitamin C 3.6mg 18% Calcium 10mg 1% Iron 0.6mg 3% Potassium 30mg 1% Folate, total 15.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.