• 16servings
  • 105calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 3/4 cup SPLENDA Granular

  3. 3/4 cup all-purpose flour

  4. 1/4 cup light butter

  5. Pinch of salt

  6. Filling:

  7. 2 tablespoons all-purpose flour

  8. 1 1/4 cups SPLENDA Granular

  9. 1/2 cup egg substitute

  10. 1/2 cup half-and-half

  11. 1/2 cup fresh lemon juice

  12. 1 tablespoon grated fresh lemon peel

  13. 1/4 cup reduced sugar raspberry preserves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). 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-and-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.


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