Sugar Free Lemon Raspberry Bars - & Sugar Free Fudge

Lemon Raspberry Bars

Prep Time: 10 minutesBake Time: 35-45 minutesMakes: 16 Bars
Ingredients:
Crust•
3/4 Cup SPLENDA® No Calorie Sweetener, Granulated•
3/4 Cup Flour•
1/4 Cup Light Butter•
pinch of Salt•
2 Tbsp. Flour•
1 1/4 Cups SPLENDA® No Calorie Sweetener, Granulated•
1/2 Cup Egg Substitute•
1/2 Cup Half and Half•
1/2 Cup Fresh Lemon Juice•
1 Tbsp Grated Fresh Lemon Peel•
1/4 Cup Reduced Sugar Raspberry Preserves

Directions:
1. Preheat oven to 350°F. Spray an 8X8 inch-baking pan generously with butter flavored nonstick spray. Set aside.2. Mix together flour, SPLENDA® Granulated 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. Bake in preheated oven 15-20 minutes or until lightly browned.3. Place SPLENDA® Granulated 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.4. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.5. Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.6. Chill in refrigerator 2 hours before serving.

Baked Fudge With Pecans for Diabetics (recipe using splenda)

Ingredients:
4 eggs2 cups splenda1/2 cup cocoa1/4 cup +2 Tablespoons almond flour2 Tablespoons low carb vanilla shake mix or vanilla flavored whey-protein powder1 cup softened or melted butter1 cup chopped pecans (optional)
Directions:
Beat eggs until light in color, then add splenda and coninue beating until mixture thickens. Add dry ingredients, and then add butter and pecans. (if using) Bake 30 minutes at 300 degrees F. Might check at 25 minutes, they will be soft in the center. Much better when not overcooked!!
Number of Servings: 16 servings
About 5.5 grams of carbohydrates and 1.5 grams fiber