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    Bars: 1 pt. Lemon Souffle Bars


    Source of Recipe


    This Recipe is from The Jenny Craig Cookbook.

    List of Ingredients




    1/4 C margarine softened
    1/3C sugar
    1 egg white
    1/2 teaspoon vanilla extract
    1 1/4 C flour
    1/8 t salt
    Vegetable cooking spray

    1 (8oz) carton frozen egg substitute, thawed
    1C sugar
    1/2 C flour
    1/2 t backing powder
    1 Tablespoon freshly grated lemon rind
    1/3C lemon juice
    2 teaspoons powdered sugar

    Recipe



    1. Beat Margarine at medium speed until creamy, gradually add 1/3C of sugar, beating well. Add egg white and vanilla, beat well

    2. Combine 1 1/4 C flour and salt: add to margarine mixture, stir well. Pat into bottom of a 9x13 inch pan coated with the cooking spray. Bake at 375 for 15 minutes or until lightly browned.

    3. Combine egg substitute and 1C of sugar; beat at medium speed until blended. Combine 1/2 C flour and baking powder. Add flour mixture, lemon rind and lemon juice to egg substitute; stir well. Pour over baked crust.

    4. Bake at 350 fro 18 to 20 minutes or until set. Let cool completely on a wire rack. Sprinkle with powdered sugar. Cut into bars.


    Makes 3 dozen


    67 calories each; fat 1.3 g; fiber 0.2g

 

 

 

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