* Exported from MasterCook II *
Diamond Lemon Bars
Recipe By : Richard Simmons' Sweetie Pie Cookbook
Serving Size : 18 Preparation Time :0:15
Categories : Cookies Sweetie Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
2/3 Cup Flour, All-Purpose
1/3 Cup Graham Cracker Crumbs
1 Tablespoon Sugar
3 Tablespoons 70% Buttermilk-Vegetable Oil Spread
Topping
3 Large Egg Whites
1 Large Egg
1 Cup Sugar
2 Tablespoons Flour, All-Purpose
Confectioner's Sugar -- for sprinkling
10 Preheat oven to 350 degrees. Line bottom and sides of 8'x8'x2' pan with
foil, extending foil beyond 2 opposite sides of pan by a few inches.
Lightly coat with non-stick spray.
2) Make crust: in medium bowl, whisk together flour, graham cracker
crumbs,and sugar. Using fingers, rub vegetable oil spread into flour
mixture until evenly moistened (you can also use a pastry blender to cut
in the vege-oil spread but it's easier to use your fingers). Crumbs should
look like moist sand. Scatter mixture evenly along the bottom of prepared
pan. Using hands, press firmly into even layer.
3) Bake in 350 degree oven until lightly colored, about 13 minutes. Remove
from oven, but leave oven on.
4) Meanwhile, make topping: In medium bowl, with electric mixer at high
speed, beat topping ingredients to combine, about 1 minute. Pour over hot
crust. Return to oven and bake until golden brown and almost no
indentation remains when lightly touched, about 30 minutes. Transfer pan
to wire rack to cool completely.
5) To serve: Lift entire square out of pan by foil ends and transfer to
cutting board. Cut the squares into 3 even strips, and then each strip
crosswise, diagonally, into 6 diamonds. Dust with confectioners sugar.
These can be refrigerated for a day or 2.
Nutrient value per my bar
100 calories, 2g protein, 2g fat (21% fat; trace saturated fat), 19g
carbohydrate, 45 mg sodium, 12 mg cholesterol
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