Lemon Raspberry Bars




  • 3/4 cup SPLENDA Granular
  • 3/4 cup flour
  • 1/4 cup light butter
  • Pinch of Salt

  • 2 tablespoons 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 tablespoon grated fresh lemon peel
  • 1/4 cup Reduced sugar Raspberry Preserves


  1. Preheat oven to 350 degrees. Spray an 8 x 8 inch pan generously with butter flavored nonstick spray. Set aside.

  2. 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 15-20 minutes or until lightly browned.

  3. Place SPLENDA Granular and 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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