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Lemon rasberry bars

Lemon Rasberry Bars

  • 3/4 Cup Splenda
  • 3/4 Cup all-purpose flour
  • 1/4 light butter or butter substitute
  • 1 pinch of salt
  • 2 Tablespoons all-purpose flour
  • 1 and 1/4 cups Splenda
  • 1/2 cup egg substitute
  • 1/2 cup fat free half & half
  • 1/2 cup fresh lemon juice
  • 1 tablespoon grated fresh lemon peel
  • 1/4 cup reduced sugar raspberry preserves
  • Preheat oven to 350 degrees. Spray an 8X8-inch baking pan with butter flavored nonstick spray. Set aside.
  • To make crust: Mix together flour, SPLENDA┬« Granulated and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly.
  • Press dough into prepared 8x8-inch baking pan. Bake in preheated 350 degrees F oven 15-20 minutes or until lightly browned.
  • To make filling: Place SPLENDA┬« Granulated and flour in a medium mixing bowl. Stir well.
  • Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
  • Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
  • Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set.
  • Remove from oven and allow to cool before placing in refrigerator.
  • Chill in refrigerator 2 hours before serving.
  • Yields 16 bars
  • Calories: 50
  • Fat: 1g
  • Carbs: 9g
  • Protein: 2g