Raspberry Lemon Squares (Diabetes-Friendly) - cooking recipe

Ingredients

3/4 cup all-purpose flour
3 tablespoons sugar
1/8 teaspoon nutmeg, ground
1/4 cup butter
2/3 cup sugar
1/3 cup egg substitute
3 tablespoons lemon juice
2 teaspoons lemon peel
1/4 teaspoon baking powder
3 tablespoons seedless raspberry jam
1 tablespoon powdered sugar

Preparation

Preheat oven to 350\u00b0.
Lightly spoon flour into dry measuring cups and level with a knife.
Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
Press the mix firmly into the bottom of an 8-inch square baking pan.
Bake at 350\u00b0 for 12 minutes.
Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
Remove crust from oven. Pour lemon mixture over warm crust.
Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
Drizzle fruit spread over lemon mixture.
Bake at 350\u00b0 for 22 minutes or until very lightly browned around edges.
Cool completely on a wire rack.
Sift powdered sugar evenly over top. Cut into 16 squares.