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