Sugar Free Lemon Raspberry Bars
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
16 bars
- Serves:
- 16
ingredients
-
Crust
- 177.44 ml Splenda granular
- 177.44 ml all-purpose flour
- 0.25 ml salt
- 59.14 ml light butter
-
Filling
- 295.73 ml Splenda granular
- 29.58 ml all-purpose flour
- 118.29 ml egg substitute
- 118.29 ml half-and-half
- 118.29 ml fresh lemon juice
- 22.18 ml grated fresh lemon peel
- 59.14 ml fruit-only raspberry preserves
directions
- Preheat oven to 350 degrees. Grease a 8x8 inch baking pan with butter.
- In a medium bowl, mix together SPLENDA Granular, flour and salt with light butter until mixture is crumbly. Do not overmix.
- Press dough into prepared baking pan.
- Bake 15 to 20 minutes or until lightly browned. The crust is ready.
- 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.
- In a small bowl, stir raspberry preserves until liquefied. Spread evenly over warm crust.
- Gently pour lemon mixture over preserves. Bake 20 to 25 minutes.
- Remove from oven and allow to cool before chilling.
- Chill in refrigerator 2 hours before serving.
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RECIPE SUBMITTED BY
Demandy
Raleigh, North Carolina
Raleigh is my current home base, but I am from Philly and have also lived in South Florida. I love pastries and baking but I also do lots of fun shortcut dinners.