Lemon Raspberry Bars -- e-w
Source of Recipe
Splenda Magazine
Lemon Raspberry Bars -- e-w
Plan ahead�bars need to chill for 2 hours before serving.
Makes 16 (2-in. square) bars
Crust:
Butter flavored cooking spray
3/4 c. Splenda, granulated
3/4 flour
Pinch salt
1/4 c. light butter
Preheat oven to 350�. Spray 8x8-in. square baking pan with butter-flavored cooking spray. Mix Splenda Granular, flour and salt in a medium bowl. Cut in light butter until mixture is crumbly. Do Not Overmix. Press dough into prepared baking pan. Bake 15-20 minutes or until lightly browned.
Filling:
1-1/4 c. Splenda Granular
2 T. flour
1/2 c. egg substitute
1/2 c. half-and-half
1/2 c. fresh lemon juice
1-1/2 T. grated fresh lemon peel
1/4 c. fruit-only raspberry preserves
Place Splenda and flour in medium bowl. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel. In a small bowl, stir raspberry preserves until liquefied. Spread evenly over warm crust.
Pour lemon mixture over preserves. Bake 20-25 minutes or until set. Remove from oven and allow to cool before chilling. Chill in refrigerator 2 hours before serving.
1 bar (2-in square) equals: 70 calories�2.5 gm fat (1.5 gm saturated)�10 mg cholesterol�45 mg sodium�12 gm carbohydrate�0 gm fiber�3 gm sugars�2 gm protein +++EXC: 1 starch +++WWP:2
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