Splenda Lemon Raspberry Bars Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

Steps:

• 1. Preheat oven to 350 degrees. spray a 8by8 square pan spray with nonstick spray. for crust mix together flour,splenda and salt in a medium bowl. Cut in butter the the mixture in crumbly. like streusel topping. DO NOT OVER MIX.
• 2. Press dough into pan bake for 15-20 minutes until lightly brown,
• 3. for filling: place splenda and flour in medium mixing bowl. Stir well. addd egg substitute and half and half. Stir until blended, Slowly add lemon juice while stirring constantly, Add lemon peel. Stir raspberry inside jar to loosen up. Spread evenly over warm crust.
• 4. Gently pour lemon mixture over preserves. Bake in oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill at least 2 hours before serving.

Steps:

• Preheat oven to 350°F.
• Spray 11 x 7 biscuit pan with cooking spray.
• In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
• Mix until mixture is crumbly.
• Carefully pat into bottom of buttered pan.
• Bake for 5 minutes and remove.
• In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
• Stir in sour cream and lemon juice.
• Add remaining 1 cup of Splenda, flour and baking powder.
• Mix well to combine and pour over baked crust.
• Bake another 10 minutes.
• Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
• Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
• Cool on wire rack for at least 10 minutes.