Ingredients:
1 cup purchased graham cracker crumbs, plus
2 tablespoons purchased graham cracker crumbs ( or make your own)
1 1/4 cups Splenda sugar substitute
1/4 cup reduced-calorie margarine
2 eggs (equivalent of 2 eggs) or 1/2 cup egg substitute ( equivalent of 2 eggs)
2 tablespoons nonfat sour cream
1/3 cup fresh lemon juice
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
Directions:
Preheat oven to 350 F.
Spray 11 x 7 biscuit pan with cooking spray.
In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
Mix until mixture is crumbly.
Carefully pat into bottom of buttered pan.
Bake for 5 minutes and remove.
In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
Stir in sour cream and lemon juice.
Add remaining 1 cup of Splenda, flour and baking powder.
Mix well to combine and pour over baked crust.
Bake another 10 minutes.
Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
Cool on wire rack for at least 10 minutes.
Servings: 16
Time preparation: 15 min.
Time total: 40 min.