Post by mandie68 on Feb 22, 2006 1:31:47 GMT -5
Crust:
3/4 cup Splenda granular
3/4 cup all-purpose flour
pinch salt
1/4 cup light butter
Filling:
1 1/4 cups Splenda Granular
2 Tablespoons all-purpose flour
1/2 cup egg substitute
1/2 cup half-and-half
1/2 cup fresh lemon juice
1 1/2 Tablespoons grated fresh lemon peel
1/4 cup fruit-only raspberry preserves
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with butter flavor nonstick cooking spray.
Mix Splenda granular, flour and salt in medium bowl. Cut in light butter until mixture is crumbly. Do not overmix. Press dough into prepared baking pan. Bake 15 to 20 minutes or until lightly browned.
Place Splenda granular and flour in medium bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel. In small bowl, stir raspberry preserves until liquified. Spread evenly over warm crust.
Gently 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.
Makes 16 (2 inch square) bars
3/4 cup Splenda granular
3/4 cup all-purpose flour
pinch salt
1/4 cup light butter
Filling:
1 1/4 cups Splenda Granular
2 Tablespoons all-purpose flour
1/2 cup egg substitute
1/2 cup half-and-half
1/2 cup fresh lemon juice
1 1/2 Tablespoons grated fresh lemon peel
1/4 cup fruit-only raspberry preserves
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with butter flavor nonstick cooking spray.
Mix Splenda granular, flour and salt in medium bowl. Cut in light butter until mixture is crumbly. Do not overmix. Press dough into prepared baking pan. Bake 15 to 20 minutes or until lightly browned.
Place Splenda granular and flour in medium bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel. In small bowl, stir raspberry preserves until liquified. Spread evenly over warm crust.
Gently 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.
Makes 16 (2 inch square) bars