Splenda Lemon Raspberry Bars Food

SPLENDA LEMON RASPBERRY BARS

Steps:

• 1. Preheat oven to 350 degrees. spray a 8by8 square pan spray with nonstick spray. for crust mix together flour,splenda and salt in a medium bowl. Cut in butter the the mixture in crumbly. like streusel topping. DO NOT OVER MIX.
• 2. Press dough into pan bake for 15-20 minutes until lightly brown,
• 3. for filling: place splenda and flour in medium mixing bowl. Stir well. addd egg substitute and half and half. Stir until blended, Slowly add lemon juice while stirring constantly, Add lemon peel. Stir raspberry inside jar to loosen up. Spread evenly over warm crust.
• 4. Gently pour lemon mixture over preserves. Bake in oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill at least 2 hours before serving.

SUGAR FREE LEMON RASPBERRY BARS

Steps:

• 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.

LIGHT LEMON RASPBERRY BARS

Steps:

• 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.

LUSCIOUS SUGAR-FREE LEMON BARS

Steps:

• Preheat oven to 350°F.
• Spray 11 x 7 biscuit pan with cooking spray.
• In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
• Mix until mixture is crumbly.
• Carefully pat into bottom of buttered pan.
• Bake for 5 minutes and remove.
• In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
• Stir in sour cream and lemon juice.
• Add remaining 1 cup of Splenda, flour and baking powder.
• Mix well to combine and pour over baked crust.
• Bake another 10 minutes.
• Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
• Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
• Cool on wire rack for at least 10 minutes.