Everyone loves a lemon square but the problem with most of these bars is that they're rich and sugar-heavy. This recipe cuts the fat and sugar down for you while not sacrificing the lemony goodness!
- 1 (12-ounce) can low-fat evaporated milk
- 1 (3-ounce) package of sugar-free lemon gelatin
- 3/4 cup stevia
- 1 1/3 cup boiling water
- 3 tablespoons lemon juice
- 2 cups reduced-fat graham cracker crumbs
- 6 tablespoons margarine, melted
- 4 drops of yellow food color (optional)
- Pour evaporated milk into a small metal bowl, cover, and refrigerate for at least 1 hour.
- Meanwhile, in a large bowl, dissolve gelatin and stevia in boiling water.
- Stir in lemon juice.
- Cover and refrigerate for about 1 hour, or until syrupy.
- In a small bowl, combine crumbs and margarine; set aside 2 tablespoons for garnish.
- Press the remaining crumbs into the bottom of a 9- x 13-inch baking dish.
- Beat evaporated milk until soft peaks form.
- Beat gelatin until tiny bubbles form.
- Fold evaporated milk into gelatin, then pour over the crust and sprinkle with reserved crumbs.
- Cover and refrigerate for 6 hours, or until set.
- Cut into squares.