Light Lemon Raspberry Bars
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
16 bars
- Serves:
- 16
ingredients
-
Crust
- 3⁄4 cup Splenda sugar substitute
- 3⁄4 cup all-purpose flour
- 1⁄4 cup light margarine
- 1 dash salt
-
Filling
- 2 tablespoons all-purpose flour
- 1 1⁄4 cups Splenda sugar substitute
- 1⁄2 cup egg substitute
- 1⁄2 cup fat-free half-and-half
- 1⁄2 cup lemon juice
- 1⁄4 cup sugar-free raspberry jam
directions
- Preheat oven to 350.
- Spray 8x8 pan.
- Mix crust ingredients until crubly press into pan and bake 15-20 mins or until lightly browned.
- Mix splenda and flour.
- Add egg substitute and fat free half and half and mix well.
- Slowly add lemon juice while stirring constantly.
- Spread sugar free raspberry preserves over warm crust.
- Gently pour filling mix over preserves.
- Bake 20-35.
- Allow to cool before placing in refrigerator.
- Chill 2 hours.
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