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Lemon Raspberry Bars

Name: Lemon Raspberry Bars
Prep time: 15 min
Total time: 2 h 50 min
Cuisine: Cookies
Ingredients: For the crust:; ¾ cup Splenda® Granulated Sweetener; ¾ cup all-purpose flour; Pinch of salt; ¼ cup light butter; For the filling:; 1 ¼ cups Splenda® Granulated Sweetener; 2 tablespoons all-purpose flour; ½ cup egg substitute; ½ cup half-and-half; ½ cup fresh lemon juice; 1 tablespoon freshly grated lemon zest; ¼ cup reduced sugar raspberry preserves

Makes 16 bars Kilojoules 334.72 Prep Time 15 minutes Total Time 2 hours, 50 minutes Made with Splenda® Original Sweetener

Ingredients

For the crust:

¾ cup Splenda® Granulated Sweetener

¾ cup all-purpose flour

Pinch of salt

¼ cup light butter

For the filling:

1 ¼ cups Splenda® Granulated Sweetener

2 tablespoons all-purpose flour

½ cup egg substitute

½ cup half-and-half

½ cup fresh lemon juice

1 tablespoon freshly grated lemon zest

¼ cup reduced sugar raspberry preserves

Nutrition Info Per Serving

Serving Size: 1 bar

Energy	80
Protein	2g
Total Fat	2.5g
- of which saturates	1.5g
Cholesterol	10mg
Carbohydrate	11g
- of which sugars	5g
Dietary Fibre	0g
Sodium	60mg

Instructions

To make the crust:

Preheat oven to 350°F. Spray an 8” x 8” baking pan with cooking spray.
In a bowl, stir together flour, Splenda Sweetener, and salt. Use a pastry cutter or knife to cut in butter until the mixture is crumbly.
Press dough into prepared baking pan. Bake for 15–20 minutes or until lightly browned.

To make the filling:

In a bowl, combine Splenda Sweetener and flour. Add egg substitute and half-and-half; stir until blended. Slowly stir in lemon juice and zest until well blended.
Stir raspberry preserves until they loosen up, then spread evenly over warm crust. Gently pour lemon filling over preserves.
Bake for 20–25 minutes or until set. Cool completely.
Refrigerate for 2 hours before cutting into bars.