Low cholesterol, Low calorie, Low saturated fat, Diet, Lemon Bars Recipe
3/4 cup sifted all purpose flour (3 ounces)
1/4 cup yellow cornmeal
Pinch of salt
1/8 teaspoon baking soda
2 tablespoons unsalted cholesterol free, saturate fat free margarine, at room temperature
1 cup sugar, divided
1 tablespoon nonfat, artificially sweetened yogurt
1/4 teaspoon vanilla
6 egg whites
1/2 cup strained fresh lemon juice
Grated zest of one large lemon
1/4 cup all purpose flour
Powdered sugar for dusting
Directions:
Position rack in lower third of oven and preheat oven to 350-degrees. Spray a 13 by 9-inch pan lightly with vegetable oil spray.
Make the crust:
Stir the 3/4-cup of flour, the cornmeal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the cholesterol free margarine until creamy. Add 1/3-cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in one egg white, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.
Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes.
Make the topping:
Whisk 5 egg whites with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4-cup of flour. When crust is brown, turn oven temperature down to 300-degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.
Serve cold or at room temperature dusted with powdered sugar. Do not freeze.
Recipe makes 16 bars.
Food Table per Serving:
Calories: 108
Fat: 1.4g
cholesterol Free
Saturated Fat Trace
RETURN to Low Cholesterol Recipe INDEX to find more low cholesterol recipes.
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