Sugar Free Lemon Raspberry Bars

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3/4 cup splenda granular
• 3/4 cup all-purpose flour
• 1 pinch salt
• 1/4 cup light butter
• 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

Recipe

• 1 preheat oven to 350 degrees. grease a 8x8 inch baking pan with butter.
• 2 in a medium bowl, mix together splenda granular, flour and salt with light butter until mixture is crumbly. do not overmix.
• 3 press dough into prepared baking pan.
• 4 bake 15 to 20 minutes or until lightly browned. the crust is ready.
• 5 in another medium bowl, stir splenda granular and flour. add egg substitute and half-and-half. stir until blended. slowly add lemon juice while stirring constantly; add lemon peel.
• 6 in a small bowl, stir raspberry preserves until liquefied. spread evenly over warm crust.
• 7 gently pour lemon mixture over preserves. bake 20 to 25 minutes.
• 8 remove from oven and allow to cool before chilling.
• 9 chill in refrigerator 2 hours before serving.