Lemon Raspberry Bars Recipe
Preheat oven to 350°F. Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside.
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.
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.
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.
- 3/4 Cup SPLENDA® No Calorie Sweetener, Granulated
- 3/4 Cup Flour
- 1/4 Cup Light Butter
- pinch of Salt
- 2 Tbsp. Flour
- 1 1/4 Cups SPLENDA® No Calorie Sweetener, Granulated
- 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