The flavors of fresh lemon and raspberry
make these cookie bars into a taste explosion!
Lemon
Raspberry Bars
- Crust:
3/4 cup SPLENDA® Granular
3/4 cup all-purpose flour
1/4 cup light butter
Pinch of salt
Filling:
2 tablespoons all-purpose 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 tablespoon grated fresh lemon peel
1/4 cup reduced sugar raspberry preserves
- Preheat oven to 350°F
(175°C). Spray an 8 x 8-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 to 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 to 25 minutes or until
set. Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator
2 hours before serving.
Makes 16 bars.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Nutritional Information
Per Serving (1 bar): Calories 80 | Calories from Fat 25 | Fat
2.5g (sat 1.5g) | Cholesterol 10mg | Sodium 60mg | Carbohydrates
11g | Fiber 0g | Sugars 5g | Protein 2g
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
