Lemon Mousse Squares Diabetic Food

RASPBERRY LEMON SQUARES (DIABETES-FRIENDLY)

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups and level with a knife.
• Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
• With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
• Press the mix firmly into the bottom of an 8-inch square baking pan.
• Bake at 350° for 12 minutes.
• Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
• Remove crust from oven. Pour lemon mixture over warm crust.
• Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
• Drizzle fruit spread over lemon mixture.
• Bake at 350° for 22 minutes or until very lightly browned around edges.
• Cool completely on a wire rack.
• Sift powdered sugar evenly over top. Cut into 16 squares.

LEMON MOUSSE SQUARES (DIABETIC)

Steps:

• Spray a 9-Inch Square baking pan with non-stick pan spray.
• Combine the cold water and gelatin in a small microwavable bowl. Let it stand for 2 minutes. Microwave on High for 40 seconds to dissolve the gelatin; Set aside.
• Combine eggs, lemon juice, sugar, and lemon peel in top of a double boiler. Cook, stirring contstantly, over boiling water for about 4 minutes or until thickened. Remove from heat; Stir in gelatin mixture. Refrigerate for about 25 minutes or until mixture is thorougly cooled and begins to set.
• Gently combine the lemon gelatin mixture, whipped topping, and yogurt. Pour into prepared crust. Refrigerate for 1 hour or until firm.
• Cut into 9 squares and serve chilled.