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There’s nothing tastier than sweet, tart and melt-in-your-mouth lemon bars. Ramp up the classic lemon bar with yellow potatoes to add a whole host of goodies for your body and health.
1 cup pistachios, shelled, lightly salted
1/4 cup raw sugar
1 teaspoon ground cinnamon
2 Yellow potatoes
1 whole egg
1 cup (260 g) silken soft tofu
1/2 cup lemon juice, freshly squeezed from 2 large lemons
1/2 cup white whole wheat flour
1/4 cup raw sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest from 1/2 lemon
Prep Time: 135min | Cook Time: 20min
Preheat oven to 350 °F.
Spray a 9 X 9-inch baking dish with cooking spray. Set aside.
In a food processor, add pistachios, sugar and cinnamon. Pulse until well blended and thickened. Spoon into the baking dish and press down to form a crust.
Put into the oven for 10 minutes. Remove to cool.
Cook potatoes in the microwave for 2 1/2 minutes, until softened. Remove the skin and allow them to cool for 5 minutes.
Toss the potatoes in the food processor and pulse a few times until mashed.
Add the egg, tofu, lemon juice, sugar and mix together.
Add the flour, vanilla, baking soda, and salt. Pulse together until well blended and the batter is smooth.
Pour batter over crust and spread evenly.
Put into oven and bake for 20 minutes.
Remove and let cool for 10 minutes before placing in the refrigerator for 1 – 2 hours.
Remove and cut into 6 squares. Sprinkle with lemon zest and serve.
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