Lemonberry Bars

A blueberry and lemon filling is baked in a cookie-like crust. A different twist on lemon bars.

Ingredients:

• 1 Cup all purpose flour
• 1 Cup powdered sugar (plus 1- 2 Tablespoons to sift over bars)
• 1/3 Cup butter, melted
• 2 4-oz. containers refrigerated egg substitute
• 1/3 Cup Splenda
• 3 Tablespoons flour
• 1/2 Teaspoon baking powder
• 1 Tablespoon finely shredded lemon peel
• 3 Tablespoons lemon juice
• 2 Cups frozen blueberries, rinsed, drained, and patted dry with a paper towel.

Directions:

Preheat oven to 350. In a medium bowl, stir together 1 cup flour and powdered sugar. Blend in melted butter. Press mixture into a 9x13 baking dish. Bake 10 minutes. Set aside to cool. In another medium bowl, add egg substitute, splenda, 2 tablespoons flour, baking powder, lemon peel, and lemon juice. Beat well with a mixer. Add remaining 1 tablespoon flour to coat blueberries (this will prevent the berries from turning batter blue). Add blueberries to egg mixture and gently stir. Pour batter over crust and bake 25 minutes or until light brown and a toothpick comes out clean. Cool completely on a wire cookie rack. Sift additional powdered sugar over cooled bars.

Number of Servings: 24 bars

Notes from the Cook: Prep time: 20 minutes (ready in about 1 1/2 hours)