Lemon No Bake Bars

20140418-211625.jpg

These are a very popular bar! Always requested for a spring dinner and Easter Sunday. Super easy and refreshing! This recipe was adapted from Ellie Krieger, Registered Dietitian, from the Food Network’s Lemon Bars recipe.

Ingredients:

Crust:
14 graham crackers, low fat (7 full sheets)
1/2 TB milled flaxseed
1/2 TB Splenda Brown Sugar
2 TB melted butter
1/4 tsp salt

Filling:
8 oz greek reduced fat cream cheese blend (green mountain farms works well) brought to room temperature
1 can of fat free sweetened condensed milk
1/4 cup egg substitute
1/2 cup fresh lemon juice
1 tsp lemon zest
2 tsp gelatin
3 TB boiling water

This recipe yields 16 refreshing bars!

Spray an 8 by 8 glass baking dish with cooking spray and set aside.

Place graham crackers, salt, & flaxseed in a food processor.

20140418-212612.jpg

Pulse until course texture.
Add melted butter and pulse until resembles sand like texture.

20140418-213145.jpg

Place the crumb mixture in the baking dish and press the crumb blend with your fingers to form crust bottom.

20140426-063707.jpg

Place the crust in the refrigerator well preparing the lemon filling.

In a large bowl blend cream cheese, sweetened condensed milk, and egg substitute. Beat in high until smooth and no chunks of cream cheese. This takes about 2 to 3 minutes but it is important that the cream cheese is softened to start.

20140426-064108.jpg

Add lemon juice and zest to milk mixture.

20140426-064242.jpg

Beat the lemon into the batter until fully incorporated. This should take less than a minute.

20140426-064431.jpg

In a small bowl take the boiling water and gelatin and whisk until completely gelatin dissolves.

<
src=”http://www.apinchofluv.com/wordpress/wp-content/uploads/2014/04/20140426-064656.jpg” alt=”20140426-064656.jpg” class=”alignnone size-full” />

Let the gelatin mixture cool for approximately 2 minutes. And then add to the lemon filling blend.

20140426-064806.jpg

Fold the gelatin into the batter.

Take the crust out of the refrigerator and pour the batter on top the crust and spread evenly with spatula.

20140426-065315.jpg

Cover with plastic wrap and place back in the refrigerator overnight or for at least 8 hours.

20140426-065534.jpg

Cut into 16 bars (2 in by 2 in) and enjoy!

Special note spray cutting knife with cooking spray before driving into bars to prevent sticking and the yield a smooth edge.