Crust:

• Butter flavored nonstick spray

• 3/4 cup Splenda^® No Calorie Sweetener, granulated

• 3/4 cup all-purpose flour

• 1/4 cup light butter

• 1 pinch salt

 Filling:

• 2 tablespoons all-purpose flour

• 1-1/4 cups Splenda^® No Calorie Sweetener, granulated

• 2 large eggs, beaten

• 1/2 cup half-and-half

• 1/2 cup fresh lemon juice

• 1 tablespoon grated fresh lemon peel

• 1/4 cup strawberry spreadable fruit 

1. Preheat oven to 350^oF.  Spray an 8x8-inch baking pan generously with butter flavored nonstick spray.  Set aside.

2.  To make crust: Mix together flour Splenda^® and salt in a medium 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 15-20 minutes or until lightly browned.

3. To make filling:  Place Splenda^® and flour in a medium mixing bowl.  Stir well.  Add egg and half-and-half.  Stir until blended.  Slowly add lemon juice while stirring constantly.  Add lemon peel.

4. Stir strawberry spreadable fruit until they loosen up.  Spread evenly over warm crust. 

5. Gently pour lemon mixture over preserves.  Bake 20-25 minutes or until set.  Remove from oven and cool before placing in refrigerator. 

6.  Chill in refrigerator 2 hours before serving.  

 Yield:  16 servings 

Source: Modified from original source: http://splenda.allrecipes.com

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu