• 10 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.


A knife test will not work with this filling.

Nutrition Facts

113 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 35 mg cholesterol; 66 mg sodium. 30 mg potassium; 16 g carbohydrates; 1 g fiber; 8 g sugar; 2 g protein; 0 g trans fatty acid; 186 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;


10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2.0 stars
This recipe did not work! I used all the correct ingredients and followed each step as precisely as possible, yet the fruit filling is a greyish-red and mushy. I tried to remove the bars from the tin foil (after cooling completely) and they started spilling out. I turned the oven back on and cooked them again for an additional 20 minutes (so total of 50), but that only helped solidify them a little. They are more solid after chilling overnight, but the texture is still runny and gross. Also, it was way more work than I expected to mash 6 cups of raspberries to get barely 2 cups of juice. Not worth it. The only reason this is two stars instead of one is because the crust is quite tasty. I plan on scraping off most of the raspberry-pomegranate mush and just eating the crust. Will not make again. I would be embarrassed to bring this to other people.