Splenda Lemon Raspberry Bars Recipes

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.

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.

CREAMY LEMON BARS

Steps:

• To make the crust:
• Preheat oven to 350°F. Lightly spray an 8" x 8" baking pan with cooking spray.
• In the bowl of a food processor, combine flour, Splenda Sweetener, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse meal.
• Press mixture into prepared pan; bake 20 minutes or until lightly browned.
• To make the filling:
• In a bowl, whisk together eggs and half-and-half. Gradually whisk in Splenda Sweetener and flour until smooth. Whisk in lemon juice and zest.
• Pour filling over hot crust.
• Bake for 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack. Dust with powdered sugar, if desired, before cutting into squares.