Raspberry-Lemon Bars

Makes 16 bars at
80 calories each

3/4 c. plus 2 T. all-purpose flour, divided

2 c. no-calorie powdered sweetener for beverages, divided

1/8 t. salt

1/4 c. butter

1/2 c. egg substitute

1/2 c. half-and-half

1/2 c. lemon juice

1 T. lemon zest

1/4 c. reduced-sugar raspberry preserves

Mix together 3/4 cup flour, 3/4 cup sweetener and salt in a medium bowl. Cut in butter until mixture is crumbly. Press dough into a lightly greased 8"x8" baking pan. Bake at 350 degrees for 15 to 20 minutes, until golden. Combine remaining sweetener and flour in a medium bowl; mix well. Add egg substitute and half-and-half; stir until blended. Slowly add lemon juice, stirring constantly; stir in zest. Spread preserves evenly over warm crust. Gently pour lemon mixture over preserves. Bake at 350 degrees for 20 to 25 minutes, until set. Remove from oven; cool completely. Chill for 2 hours before cutting into bars.

Whenever you drain canned or frozen fruit, save the juice. Pour it into freezer pop molds and freeze for sweet and healthy fruit pops.