LEMON AND RASPBERRY BARS

CRUST:

3/4 cup white whole-wheat flour
3/4 cup Splenda, granulated
pinch of salt, optional
1/4 cup butter

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan generously with nonstick cooking spray; set aside.

Mix together the flour, Splenda, and salt, if using, together in a medium bowl.  Cut in the butter until the mixture is crumbly.  DO NOT OVERMIX.  Press the dough into prepared pan.  Bake at 350 degrees for 15 to 20 minutes or until lightly browned.

FILLING:

1 1/4 cups Splenda, granulated
2 tbsp white whole-wheat flour
1/2 cup egg substitute or 2 eggs
1/2 cup half-and-half cream (I use fat-free evaporated milk)
1/2 cup fresh lemon juice
1 tbsp grated lemon peel
1/4 cup sugar-free raspberry preserves
Mint leaves for garnish, if desired
Fresh raspberries for garnish, if desired

Combine the Splenda and flour together, mixing well.  Add the egg substitute and cream; stir until blended.  Slowly add the lemon juice while stirring constantly; stir in the lemon peel.

Stir the preserves until soften up and spread evenly over the warm crust.  Gently pour the lemon mixture over the preserves.  Bake in the 350-degree oven for 20 to 25 minutes until set.  Remove from oven and cool on a wire rack before refrigerating.  Allow to chill for 2 hours before cutting into 16 squares to serve. Garnish with mint leaves and fresh raspberries, if desired.

File Photo