Glazed Lemon Bars made with splenda and suger blend

Glazed Lemon Bars

1 cup reduced-fat biscuit and baking mix (such as Bisquick)
2 tablespoons powdered sugar
2 tablespoons firm butter or margarine
¾ cup granulated sugar (or substitute ½ cup granulated sugar and and ¼ cup Splenda)
½ cup egg substitute or 2 eggs 1 Tablespoon reduced-fat biscuit and baking mix (such as Bisquick)
2 teaspoons grated lemon peel
2 tablespoons lemon juice

For glaze: Mix together ¾ cup powdered sugar (or ½ cup powdered sugar and ¼ cup Splenda) and 1 tablespoon plus 1 ½ teaspoons lemon juice

1. Heat oven to 350 F. Stir together 1 cup baking mix and the powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and ½ inch up sides of ungreased square pan, 8x8 inches.

2. Bake about 10 minutes or until light brown. Stir together remaining ingredients except glaze; pour over baked layer.

3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with glaze; cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

Yield: 24 bars.
Per serving (original recipe, omitting Splenda): 65 Calories, 13g Carbohydrate, 1g Fat