Luscious Sugar-Free Lemon Bars - cooking recipe

Ingredients
    1 cup purchased graham cracker crumbs, plus
    2 tablespoons purchased graham cracker crumbs (or make your own)
    1 1/4 cups Splenda sugar substitute
    1/4 cup reduced-calorie margarine
    2 eggs (equivalent of 2 eggs) or 1/2 cup egg substitute (equivalent of 2 eggs)
    2 tablespoons nonfat sour cream
    1/3 cup fresh lemon juice
    1 tablespoon all-purpose flour
    1/4 teaspoon baking powder
Preparation
    Preheat oven to 350\u00b0F.
    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.

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