Lemon Raspberry Bars
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 7070 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 10 g10g carb |
| fibre | 0 g0g fibre |
| chol | 10 mg10mg chol |
| sodium | 45 g45g sodium |
| Sugars | 1 g1g Sugars |
- Preparation time: 10 minutes
- Cook time : 35 to 45 minutes
- Total time : PT10M
Ingredients
- Crust:
- 3/4 Cup Splenda® No Calorie Sweetener, Granular 3/4 Cup Splenda® No calorie Sweetener, Granular
- 3/4 Cup flour 3/4 Cup flour
- 1/4 Cup light butter 1/4 Cup light butter
- 1 pinch salt 1 pinch salt
- 2 Tbsp flour 2 Tbsp flour
- 1-1/4 Cups Splenda® No Calorie Sweetener, Granular 1-1/4 Cups Splenda® No calorie Sweetener, Granular
- 1/2 Cup egg substitute 1/2 Cup egg substitute
- 1/2 Cup half-and-half cream 1/2 Cup half-and-half cream
- 1/2 Cup fresh lemon juice 1/2 Cup fresh lemon juice
- 1 Tbsp grated lemon peel 1 Tbsp grated lemon peel
- 1/4 Cup reduced sugar raspberry preserves 1/4 Cup reduced sugar raspberry preserves.php">preserves
Preparation
1. Preheat oven to 350°. Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside.
2. Crust: Mix together flour, SPLENDA® Granulated 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.
3. Place SPLENDA® Granulated 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.
4. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
5. 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.
6. Chill in refrigerator 2 hours before serving.
Additional information :
Source : SPLENDA®
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