American · Dessert
Seven Layer Bars
A lightened take on the classic American seven layer bar, swapping the usual graham-cracker, sweetened-condensed-milk-soaked, triple-layer indulgence for a thin oat crust, a smooth low-fat cottage cheese custard, and a sparing scatter of coconut, dark chocolate, pecans and fresh raspberries baked into a tidy two-square bar.
$1
15 minsPrep
21 minsCook
66 minsTotal
EasyLevel
Nutrition per serving
190Calories
4.3gProtein
13.1gFat
15.1gCarbs
6.7gSugar
3.2gFiber
266mgSodium
10mgChol
6.9gSat Fat
166mgPotassium
45mgCalcium
1.4mgIron
0.1mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Horchata
local
Milk Stout
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 170°C (340°F) and line a 10x10cm tin with baking paper.
2
Mix the oat flour with the melted butter and a pinch of the salt, then press firmly into the base of the tin to form a thin crumb crust.
3
Blend the drained low-fat cottage cheese until completely smooth, then stir in the condensed milk until you have a loose, pourable layer.
4
Pour the cottage cheese mixture evenly over the crust.
5
Scatter the desiccated coconut, chopped dark chocolate, chopped pecans and halved raspberries evenly over the top, pressing lightly so they sit into the surface.
6
Bake for 20-22 minutes until the edges are set and lightly golden and the centre has a slight wobble.
7
Cool in the tin for 15 minutes, then transfer to the fridge to chill for 30 minutes before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16g16g as crust base oat flour
- 6g6g melted butter
- 22g22g well drained, blended smooth cottage cheese lowfat
- 14g14g condensed milk
- 10g10g coconut desiccated
- 12g12g chopped, scattered chocolate dark 70
- 9g9g chopped pecan
- 16g16g halved, scattered over layers raspberry
- 1g1g salt
