3/4 cup sugar substitute (splenda) |
3/4 cup all-purpose flour |
1/4 cup light butter |
1 pinch salt |
2 tablespoons all-purpose flour |
1 1/4 cups sugar substitute (splenda) |
1/2 cup egg substitute |
1/2 cup half-and-half |
1/2 cup fresh lemon juice |
1 tablespoon grated fresh lemon peel |
1/4 cup reduced-sugar raspberry preserves |