12 Serves
135 Mins
Preheat your oven to 175°C and line an 8x8 inch glass baking dish with aluminum foil.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
203 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
In a mixing bowl, whisk together the graham cracker crumbs and other crust ingredients until the mixture reaches a uniform, grainy consistency.
Press the crust mixture firmly into the bottom and up the sides of the foil-lined dish, then bake for 10 to 15 minutes until lightly browned.
Remove the crust from the oven and allow it to cool completely on a wire rack for approximately one hour.
In a medium bowl, combine the filling ingredients and mix thoroughly for 30 minutes, finishing with 3 minutes on a low speed setting.
Pour the filling into the cooled graham cracker crust, ensuring the edges are evenly covered, and bake for 5 to 10 minutes.
Remove from the oven, cool on a rack for 15 minutes, then refrigerate for 45 minutes to allow the filling to set.
Carefully lift the squares from the dish using the foil edges and cut into bite-sized pieces before serving.
0
g4
g0
g
Danish.jpg&w=3840&q=75)