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Ingredients
Crust
3/4 Cup SPLENDA® Granular
3/4 Cup Flour
1/4 Cup Light Butter
pinch of Salt
Filling
2 Tbsp. Flour
1 1/4 Cups SPLENDA® Granular
1/2 Cup Egg Substitute
1/2 Cup Half and Half
1/2 Cup Fresh Lemon Juice
1 Tbsp Grated Fresh Lemon Peel
1/4 Cup Reduced Sugar Raspberry Preserves
Directions
3/4 Cup SPLENDA® Granular
3/4 Cup Flour
1/4 Cup Light Butter
pinch of Salt
Filling
2 Tbsp. Flour
1 1/4 Cups SPLENDA® Granular
1/2 Cup Egg Substitute
1/2 Cup Half and Half
1/2 Cup Fresh Lemon Juice
1 Tbsp Grated Fresh Lemon Peel
1/4 Cup Reduced Sugar Raspberry Preserves
Directions
Preheat oven to 350°.
Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside.
Mix together flour, SPLENDA® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15-20 minutes or until lightly browned.
Place SPLENDA® Granular and flour in a medium sized 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.
Nutritional Information per serving, makes 16 Bars
Serving Size:
1 bar
Total Calories 70
Calories from Fat 20
Total Fat 2.5 g
Saturated Fat 1.5 g
Cholesterol 10 mg
Sodium 45 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 1 g
Protein 2 g
Dietary Exchanges: 1 starch
Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside.
Mix together flour, SPLENDA® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15-20 minutes or until lightly browned.
Place SPLENDA® Granular and flour in a medium sized 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.
Nutritional Information per serving, makes 16 Bars
Serving Size:
1 bar
Total Calories 70
Calories from Fat 20
Total Fat 2.5 g
Saturated Fat 1.5 g
Cholesterol 10 mg
Sodium 45 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 1 g
Protein 2 g
Dietary Exchanges: 1 starch
~Source - Splenda.com
Patti's notes: I used real eggs. Egg substitute scares me.
Rating: 1 oven mitt up. It only gets one oven mitt because of the Splenda. It does have a wee tad of the artificial sweetener taste so if you don't like the taste of Splenda*, don't try it. I thought it was nice and tart.
*ETA: This is an old recipe before they had Spenda for Baking. That might be a good alternative to cut some of the artificial taste.
Easy Meter: one a scale of 1 to 10, 10 being most difficult I'd give it a 6. A little more difficult than average if you're a non-baker.
Cutting in the butter and s-l-o-w-l-y adding the lemon juice WHILE stirring is what put it over the *average* edge.
It was easy smeasy for this seasoned kitchen guru.
Rating: 1 oven mitt up. It only gets one oven mitt because of the Splenda. It does have a wee tad of the artificial sweetener taste so if you don't like the taste of Splenda*, don't try it. I thought it was nice and tart.
*ETA: This is an old recipe before they had Spenda for Baking. That might be a good alternative to cut some of the artificial taste.
Easy Meter: one a scale of 1 to 10, 10 being most difficult I'd give it a 6. A little more difficult than average if you're a non-baker.
Cutting in the butter and s-l-o-w-l-y adding the lemon juice WHILE stirring is what put it over the *average* edge.
It was easy smeasy for this seasoned kitchen guru.
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