Recipe: Lemon Raspberry Bars (Diabetic)

3/4 cup Splenda Granular

3/4 cup flour

1/4 cup light butter

1 pinch salt

2 tablespoons flour-

1 1/4 cups Splenda Granular

1/2 cup egg substitute

1/2 cup half and half

1/2 cup fresh lemon juice

1 tablespoon grated lemon zest

1/4 cup reduced sugar raspberry preserves

Preheat oven to 350F. Spray an 8 x 8 inch baking pan generously with butter flavored nonstick spray. Set aside. Mix together flour, Splenda Granular 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 to 20 minutes or until lightly browned. Place Splenda Granular 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 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving. 16 servings.

Nutrition Information per serving:

Calories 70, Calories From Fat 20, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 45 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 1 g, Protein 2 g