1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda� granular
Preheat oven to 350 degrees F.Melt the margarine and stir it into a mixture of the graham cracker crumbs and Splenda� Granular.Press into an 8-inch square pan.Bake for 10 mins.Set aside to cool.
1/3 cup all-purpose flour
1 1/4 cups Splenda� granular
2 tablespoons water
4 egg yolks
1/4 cup lemon juice or the juice of 2 lemons
2 tablespoons finely grated lemon rind
4 egg whites
1/2 teaspoon cream of tartar
Graham cracker crumbs
In a heavy saucepan or double boiler,combine the flour,second amount of Splenda� Granular, water,egg yolks, lemon juice and grated lemon rind.With a wooden spoon, stir constantly over very low heat for about 5 mins.Beat the egg whites for 30 secs until frothy,then add the cream of tartar and beat for a further 2 1/2 mins.Fold the stiffly beaten egg whites into the lemon sauce and spread over the cooled crust. Sprinkle with graham cracker crumbs. Bake at 350 degrees F for approx 15 mins.Turn off the oven and leave the pan inside for a further 5 mins or until the squares are set.Allow to cool; loosen the edges and slice.
16 squares.1 square = 89 cals; 11.4g carb; 2.5g protein; 3.7g fat; 0.5g fiber; 71mg sod