Lemon Raspberry Bars - Splenda

Method

• Preheat oven to 350°.
• Spray an 8 x 8-inch baking pan generously with butter-flavored nonstick spray.
• Set aside.
• Mix together flour, Splenda Granular and salt in a medium sized mixing bowl.
• Cut in light butter until the mixture is crumbly, like a streusel topping.
• Do not over mix.
• Press dough into prepared baking pan.
• Bake in preheated oven 15 to 20 minutes or until lightly browned.
• Place Splenda Granular and flour in a medium sized mixing blow.
• Stir well.
• Add egg substitute and half-and-half.
• Stir until blended.
• Slowly add lemon juice while stirring constantly.
• Add lemon peel.
• Stir raspberry preserves until they loosen up.
• Spread evenly over warm crust.
• Gently pour lemon mixture over preserves.
• Bake in preheated oven 20 to 25 minutes or until set.
• Remove from oven and allow to cool before placing in refrigerator.
• Chill in refrigerator 2 hours before serving.
• Makes 16 bars.