Key Lime Yogurt Bars Splenda Recipes

KEY LIME YOGURT BARS (SPLENDA)

Steps:

• Spray an 8" X 8" baking dish with cooking spray.
• Crush graham crackers (reserving 2 tablespoons).
• Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.
• Press mixture onto bottom of baking dish.
• Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil.
• Reduce heat and cook about 5 minutes or until the mixture is reduced by half.
• Remove from heat and cool.
• Stir yogurt into saucepan and fold in whipped topping.
• Spoon mixture over graham cracker crust and sprinkle with reserved crumbs.
• Cover and freeze at least 4 hours or until firm.
• Let stand at room temperature before cutting.

KEY LIME BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed.
• Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom.
• Bake in the preheated oven until lightly colored, about 18 minutes.
• While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine.
• Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring.
• Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes.
• Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.

KEY LIME BARS

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray a 13 x 9 inch metal baking pan with cooking spray.
• Reserve 1 tablespoon cake mix; set aside.
• In a big bowl, add remaining cake mix, melted butter, and egg yolk; blend 1-2 minutes using an electric mixer on low speed until well blended and crumbly.
• Press mixture into bottom of prepared pan; bake 15 minutes.
• While crust bakes, in a big bowl, whisk the eggs, condensed milk, lime juice, and reserved cake mix until blended and smooth.
• Stir in lime zest; carefully spread mixture over warm base layer.
• Bake an additional 20-24 minutes or until topping is set and golden brown.
• Transfer to a wire rack and cool completely.
• Refrigerate until cold before serving, at least 2 hours; cut into bars.
• *Creamy Lemon Bars-prepare as directed but use lemon juice in place of lime juice and lemon zest in place of lime zest.
• *Orange Burst Bars-prepare as directed but use ½ cup orange juice plus 2 ½ tablespoons lemon juice in place of lime juice and orange zest in place of lime zest.

KEY LIME YOGURT BARS

Steps:

• Spray an 8x8-inch square pan with vegetable cooking spray. Set aside. Crush graham crackers, reserving 2 tablespoons. Combine graham cracker crumbs, 1/4 cup Splenda Granular, cinnamon and margarine, mixing well. Firmly, press mixture evenly on bottom of prepared pan; set aside.
• Combine 1-1/2 cups Splenda and lime juice in a heavy saucepan. Bring mixture to a boil. Reduce heat and cook about 5 minutes or until mixture is reduced by half. Set aside to cool.
• Stir yogurt into Splenda and lime mixture; fold in whipped topping. Spoon mixture over graham cracker crust; sprinkle with reserved graham cracker crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature 10 minutes before cutting into bars.