Lemon Raspberry Bars

To make the crust:

1. Preheat oven to 350°F. Spray an 8” x 8” baking pan with cooking spray.
2. In a bowl, stir together flour, Splenda Sweetener, and salt. Use a pastry cutter or knife to cut in butter until the mixture is crumbly.
3. Press dough into prepared baking pan. Bake for 15–20 minutes or until lightly browned.

To make the filling:

1. In a bowl, combine Splenda Sweetener and flour. Add egg substitute and half-and-half; stir until blended. Slowly stir in lemon juice and zest until well blended.
2. Stir raspberry preserves until they loosen up, then spread evenly over warm crust. Gently pour lemon filling over preserves.
3. Bake for 20–25 minutes or until set. Cool completely.
4. Refrigerate for 2 hours before cutting into bars.