1 cup + 2 tablespoons purchased graham cracker crumbs 1-1/4 cups SPLENDA Granular 1/4 cup reduced-calorie margarine 2 eggs or equivalent in egg substitute 2 tablespoon no-fat sour cream 1/3 cup lemon juice 1 tablespoon all-purpose flour 1/4 teaspoon baking powder
Preheat oven to 350 degrees. Spray an 11-by 7-inch biscuit pan with butter-flavored cooking spray. In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup SPLENDA Granular, and margarine. Mix gently until mixture is crumbly. Carefully pat mixture into prepared biscuit pan. Bake for 5 minutes. Meanwhile, in a medium bowl, beat eggs with a wire whisk until eggs are foamy. Stir in sour cream and lemon juice. Add remaining 1 cup SPLENDA Granular, flour, and baking powder. Mix well to combine. Pour mixture evenly over partially baked crust. Bake for another 10 minutes. Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top. Lightly spray crumbs with butter-flavored cooking spray. Continue baking for 8 to 10 minutes. Place pan on wire rack and allow to cool for at least 10 minutes. Cut into 16 bars.
HINTS: 1. Before patting mixture into pan, wet hands with cold water. 2. If you prefer a less tart bar, cut lemon juice down to 1/4 cup.
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