Light Lemon Raspberry Bars

• 34 cup Splenda sugar substitute
• 34 cup all-purpose flour
• 14 cup light margarine
• 1 dash salt
• 2 tablespoons all-purpose flour
• 1 14 cups Splenda sugar substitute
• 12 cup egg substitute
• 12 cup fat-free half-and-half
• 12 cup lemon juice
• 14 cup sugar-free raspberry jam

1. Preheat oven to 350.
2. Spray 8x8 pan.
3. Mix crust ingredients until crubly press into pan and bake 15-20 mins or until lightly browned.
4. Mix splenda and flour.
5. Add egg substitute and fat free half and half and mix well.
6. Slowly add lemon juice while stirring constantly.
7. Spread sugar free raspberry preserves over warm crust.
8. Gently pour filling mix over preserves.
9. Bake 20-35.
10. Allow to cool before placing in refrigerator.
11. Chill 2 hours.

splenda sugar substitute, flour, light margarine, salt, flour, splenda sugar, egg substitute, lemon juice, sugar

Taken from www.food.com/recipe/light-lemon-raspberry-bars-287752 (may not work)