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Lemon Squares




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Sometimes, after a very hearty and filling meal, all you want is a delicate little sweet. I suggest these tart and pretty little cake squares that will perfectly hit the spot. If you want to make a true hostess-with-the-mostest impression, try sprinkling powdered sugar on top through a paper doily to make a lacy pattern!
Serves 8 (2 each)





List of Ingredients



• 3/4 cup all-purpose flour
  
• 1/4 pourable Splenda granular
  
• 1/3 cup reduced-calorie margarine, melted
  
• 1 (4-serving) package JELL-O sugar-free lemon gelatin
  
• 3/4 cup Land O Lakes no-fat sour cream
  
• 3/4 teaspoon baking powder
  
• 2 eggs or equivalent in egg substitute
  
• 2 tablespoons powdered sugar (optional)
  






Instructions



1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine flour, Splenda, and margarine. PRess mixture evenly into bottom of prepared cake pan. In a large bowl, combine dry gelatin, sour cream, and baking powder. Add eggs. Beat with an electric mixer on HIGH for 3 minutes or until light and fluffy. Pour lemon mixture evenly over crust. Bake for 20 to 25 minutes or until the center is firm. Place cake pan on a wire rack and let set for 10 minutes. Evenly sprinkle powdered sugar over top, if desired. Continue cooling. Cut into 16 squares.
   






Final Comments


Each serving equals:
HE: 1 Fat, 1/2 Bread, 1/4 Protein (limited), 1/4 Slider, 3 Optional Calories
*************************************************************
104 Calories, 4gm Fat, 4gm Protien,
13gm Carbohydrate, 155mg Sodium,
57mg Calcium, 0gm Fiber
*************************************************************
DIABETIC: 1 Fat, 1 Starch

"Make a Joyful Table, page 272."