Pizzella S'mores and Strawberry Rhubarb Streusel Bars

To finish off my Berry Fest, I offered two desserts - one rich and buttery, the other light and sweet - featuring gorgeous organic berries.

The Strawberry Rhubarb Streusel Bars were a variation on the crisp I often make because it's a classic that is always loved.  Adding a butter-laden shortbread crust could only enhance things!

And then I had an epiphany for another dessert that I'd never made before.  I was hosting an outdoor event ... I was grilling ... the weather was ideal ... what would be a great send-off?  S'mores!

But why not tweak them a bit ... or, really, a lot.  There were cookies, and there were toasted marshmallows; that's about the only resemblance to the tried-and-true graham cracker and chocolate treats.

I mashed some raspberries and spread them onto delicate pizzelle (waffle cookies).  I toasted marshmallows and placed them over the raspberries.  I carefully folded the cookies in half ... and I found myself with fabulous new creations that were like little crispy, sweet, vibrant, gooey dessert tacos!

Even better, these are something that even those who are watching their diets can eat.

There are only 23 calories per pizzella (singular of pizzelle ... and yes, I know I'm particular about such matters!), while the marshmallows have 25 each; raspberries possess 1 calorie each.  Thus each Pizella S'more comes in at barely over 50 calories each, just about 1 Weight Watchers' point (for those who are following this excellent health plan but still want to enjoy some treats).  Whee!  These goodies are sweet, tart, light, bright, and wonderful!

And because s'mores and raspberries are perfect summer foods, here's a song by - of course! - the Raspberries to suit the mood:






Pizzella S'mores with Toasted Marshmallows and Mashed Raspberries

8 Whole Foods lemon zest-flavored pizzelle cookies
1 cup organic raspberries
8 marshmallows

Set out 8 cookies.  Mash the raspberries, then spread a bit onto each pizzella.

Toast the marshmallows to desired doneness.  Place 1 marshmallow onto each cookie, then gently break the cookies in half and fold together to make a sandwich.

Makes 8 s'mores.

Strawberry Rhubarb Streusel Bars

Base:
2-1/2 cups Whole Foods 365 brand unbleached all-purpose baking flour
1/4 cup Whole Foods 365 brand organic cane sugar
1 teaspoon kosher salt
1/2 cup Whole Foods 365 brand organic salted butter, softened
2 eggs

Preheat oven to 350F.  Grease an 8"x8" baking pan.

In a large bowl, combine the flour, brown sugar, and salt.  Use your fingers to mix in the butter until the mixture is crumbly.  Stir in the eggs, then press dough into the prepared pan.  Bake for 15 minutes.

Filling:
1-1/4 cups chopped rhubarb
2 cups chopped organic strawberries
1/3 cup Whole Foods 365 brand organic cane sugar
1-1/2 tablespoons cornstarch
1/2 cup water

In a medium saucepan, combine all ingredients.  Cook over medium-low heat, stirring constantly, until thickened and translucent; press lightly to smush fruit a bit.  Pour over base.

Streusel:
2 cups Whole Foods wild blueberry flax granola (from bulk foods)
1/4 teaspoon Whole Foods 365 brand organic cinnamon
1/2 teaspoon ground ginger
1/4 cup Whole Foods 365 brand organic salted butter, melted

Combine granola, cinnamon, and ginger; stir in melted butter.  Spread streusel over fruit, pressing lightly.  Bake for 25 more minutes until filling is starting to bubble around the edges.

Let cool completely, then trim 1/2" from all edges.  Cut into 4 columns, then cut into 3 rows.

Makes 12 generous bars.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)