Lemon Rasberry Bars

• INGREDIENTS
• 3/4 Cup Splenda
• 3/4 Cup all-purpose flour
• 1/4 light butter or butter substitute
• 1 pinch of salt
• FILLING INGREDIENTS
• 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

• DIRECTIONS
• Preheat oven to 350 degrees. Spray an 8X8-inch baking pan with butter flavored nonstick spray. Set aside.
• To make crust: Mix together flour, SPLENDAŽ 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 SPLENDAŽ 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.

• NUTRITION INFO (PER SERVING):
• Yields 16 bars
• Calories: 50
• Fat: 1g
• Carbs: 9g
• Protein: 2g