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Crust:
3/4 cup SPLENDA® Granular
3/4 cup all-purpose flour
1/4 cup light butter
Pinch of salt

 

2 tablespoons all-purpose flour
1 1/4 cups SPLENDA® Granular
1/2 cup egg substitute
1/2 cup half & 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°F. Spray an 8 x 8-inch-baking 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.
3. Bake in preheated oven 15 to 20 minutes or until lightly browned.
4. Place SPLENDA® Granular and flour in a medium sized mixing bowl. Stir well. Add egg substitute and half & half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
5. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
6. Gently pour lemon mixture over preserves. Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
7. Chill in refrigerator 2 hours before serving.

Makes 16 servings.

Nutrients Per Serving:
Total Calories 70, Calories from Fat 20, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg,
Sodium 45 mg.

Dietary Exchanges: 1 starch.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.