Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1601.88 Kcal (6707 kJ) | ||
| Calories from fat | 561.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.44g | 96% | |
|---|---|---|---|
| Cholesterol | 687.03mg | 229% | |
| Sodium | 1531.24mg | 64% | |
| Potassium | 1299.39mg | 28% | |
| Total Carbs | 175.77g | 59% | |
| Sugars | 31.53g | 126% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 81.56g | 163% | |
| Vitamin C | 48.8mg | 81% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.6mg | 26% | |
| Calcium | 959.3mg | 96% | |
| Amount Per 100 g | |||
| Calories | 282.1 Kcal (1181 kJ) | ||
| Calories from fat | 98.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 96% | |
|---|---|---|---|
| Cholesterol | 120.99mg | 229% | |
| Sodium | 269.66mg | 64% | |
| Potassium | 228.83mg | 28% | |
| Total Carbs | 30.95g | 59% | |
| Sugars | 5.55g | 126% | |
| Dietary Fiber | 0.66g | 15% | |
| Protein | 14.36g | 163% | |
| Vitamin C | 8.6mg | 81% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.8mg | 26% | |
| Calcium | 168.9mg | 96% | |
* 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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