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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe, when compared to a traditional recipe represents a 65 percent reduction in calories, a 69 percent reduction in total carbohydrates and a 98 percent reduction in total sugars. From the American Diabetes Association. Splenda® Granular, flour, light butter, salt, flour, egg substitute, half and half, fresh lemon juice, grated lemon zest, reduced sugar raspberry preserves cvt Ingredients:
3/4 cup splenda granular |
3/4 cup flour |
1/4 cup light butter |
1 pinch salt |
2 tbsp flour |
1 1/4 cups splenda granular |
1/2 cup egg substitute |
1/2 cup half and half |
1/2 cup fresh lemon juice |
1 tbsp grated lemon zest |
1/4 cup reduced sugar raspberry preserves |
Directions:
1. Preheat oven to 350 degrees F. Spray an 8X8-inch baking pan generously with butter-flavored nonstick spray. Set aside.
2. Make Crust. Mix together 3/4 cup flour, 3/4 cup 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 15-20 minutes or until lightly browned.
3. Make Filling. Place 1-1/4 cup Splenda® Granular and 2 Tbsp flour in a medium sized mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
4. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
5. Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
6. Chill in refrigerator 2 hours before serving.
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