Directions:
- Preheat oven to 350°F Spray an 8x8 inch baking pan generously with butter flavored nonstick spray. Set aside.
- To make crust: Mix together flour, splenda, and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared baking pan. Bake in preheated oven for 15-20 minutes or until lightly browned.
- To make filling: Place splenda and flour in a medium mixing bowl. 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 for 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator for 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.28 Kcal (1747 kJ) | ||
| Calories from fat | 138.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 24% | |
|---|---|---|---|
| Cholesterol | 195.19mg | 65% | |
| Sodium | 344.98mg | 14% | |
| Potassium | 336.86mg | 7% | |
| Total Carbs | 47.64g | 16% | |
| Sugars | 13.94g | 56% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 20.88g | 42% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 1.3mg | 7% | |
| Calcium | 243.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 256.46 Kcal (1074 kJ) | ||
| Calories from fat | 85.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 24% | |
|---|---|---|---|
| Cholesterol | 119.96mg | 65% | |
| Sodium | 212.03mg | 14% | |
| Potassium | 207.03mg | 7% | |
| Total Carbs | 29.28g | 16% | |
| Sugars | 8.57g | 56% | |
| Dietary Fiber | 1.29g | 8% | |
| Protein | 12.84g | 42% | |
| Vitamin C | 8.9mg | 24% | |
| Iron | 0.8mg | 7% | |
| Calcium | 149.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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