I'm super-excited that Aleks so graciously let me crash the party today and come hang out with you all! Some of you may know me, but for those who don't...I'm an Orlando, Florida transplant now living in Northeast Ohio in the middle of Amish Country! I'm a graphic designer by trade but I moonlight as a DIY and craft extraordinaire! (Okay...maybe extraordinaire is a little dramatic!) but...I love posting about everything from DIY to dinner-parties!
I recently started a NEW series over at The LINLEY HOUSE! There has been a pretty dramatic shift in our home in the last month...I am, like SO many others, on a weight loss journey! For those of you who have gone through this then you know, (and I am just learning) that it impacts almost every area of your life! At this point my goal is to shed over 50+ lbs from my 5 foot 4 inch frame!...at this point I have lost almost 10!
So...back to the NEW series and why I am here today! The series is called the Great Spring Slim-Down and it is my collection of "Healthy" recipes that I am discovering/creating.
I knew that I wanted to share with you all a recipe that will be perfect for all your summer B-B-Q's and get-togethers but truthfully, I was kind of NERVOUS...because our dear friend Aleks is an amazing baker and here I am going to show you a dessert recipe?! (Yikes...)
I don't know about you but I LOVE anything lemon and for me, in the summer, there is no better dessert then Lemon Bars! The traditional recipe seems innocent enough, but if you look close, packed with sugar, eggs and butter the calories can add up quick...but not in mine!
These are so easy to make, they turn out nice and fluffy and at only 80 calories per bar...guilt free!
To make this at home you will need!
Guilt Free Lemon Bars
Makes 1 pan (9 bars)
80 calories, per bar
For the crust: Preheat oven to 300 degrees
3/4 cup of whole wheat flour (you can use white flour if you like)
1/3 cup of Splenda for baking
4 tablespoons of I Can't Believe it's Not Butter
1 teaspoon of baking powder
Combine in food processor. Once combined (it will be not be sticky, but a very dry dough)
Dump mixture into an 8 by 8 (or 9 by 9) glass pan sprayed with Pam or some other non-stick spray and lightly press into pan.
Bake at 300 for 20 minutes
White crust bakes combine lemon topping
1 cup of Egg Beaters (equals 4 eggs)
1 cup of Splenda for baking
1/3 cup of lemon juice
1/4 cup of whole wheat flour (you can use white flour if you like)
Wisk together these ingredients and after the crust has baked for 20 minutes, pour the liquid topping onto the crust and bake for another 20 minutes at 300 degrees.
Let cool completely before cutting (as the bars cool they will pull away from the glass making serving a breeze!
(If you must you can dust them with powdered sugar!)
Some of you may wish to substitute the Splenda for another natural, sugar-free sweetener. I don't see why you couldn't but I have never tried so...good luck! (if you do, I'd love to hear how it turns out)
If we had made these bars the traditional way they would have come in at over 200 calories per bar but remember that ours are only 80 calories per bar!
I do hope that you will try this at home...or take them to your next pot-luck, brunch, or cook-out!
I'd love for you to keep in touch and see all of the recipes in the series as they are released! Just hop on over to the blog! Make sure to look for this logo...
I'd also love it if you liked this post if you would consider sharing it on pinterest or facebook!
Thanks again for letting me come over and hang out with you today!
Keep in touch...