Lemon Raspberry Bars

Published: Dec. 9, 2009 at 10:08 PM CST|Updated: Jul. 16, 2010 at 6:50 AM CDT
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Prep time:  10 minutes
Bake time 35-45 minutes
Chill time:  2 hours

¾ cup SPLENDA Granular
¾ cup all-purpose flour
¼ cup light butter

1 ¼ cups SPLENDA Granular
2 tablespoons all-purpose flour
½ cup egg substitute
½ cup half-and-half
½ cup fresh lemon juice
1 ½ tablespoons grated fresh lemon peel
¼ cup fruit-only (no sugar added) raspberry preserves

PREHEAT oven to 350 degrees.  Spray 8x8 inch baking pan with non stick cooking spray.

FOR CRUST: 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.

FOR FILLING:  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 filling 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.

Nutritional Information:
Serving size 1 bar (2 inch square)
Total calories: 70
Total fat: 2.5 gm
Total carbohydrate: 12 gm