35 calorie lemon bars

By kallen2302

Ingredients

• For crust:
• 1/4 cup white whole wheat flour or chickpea flour
• 1 Tablespoon applesauce
• 1/4 teaspoon vanilla extract
• 3 Tablespoons of almond milk
• 1 1/2 Tablespoons erythritol or cane cane sugar OR 1 packet NuNaturals Stevia
• pinch salt
• For filling:
• 4 beaten eggs, or 2 Tablespoons Ener-g Egg Replacer stirred with 1/2 cup water until thick
• 1 cup erythritol or cane sugar
• 2/3 cup freshly squeezed lemon juice
• 1 Tablespoon plus 1 teaspoon lemon zest
• 1/2 Tablespoon tapioca starch
• 2/3 cup white whole wheat flour OR almond meal
• 12 ounces (1 1/2 cups) Greek yogurt
• 2 teaspoons vanilla extract
• 1/4 teaspoon turmeric (for color)

Details

Servings 16
Preparation time 10mins
Cooking time 35mins
Adapted from foodiefiasco.com

Preparation

Step 1

Calories per serving: 35
Fat per serving: 0 grams


Preheat oven to 350°F. Grease or spray an 8x8 baking dish with cooking spray and set aside.

In a medium bowl, combine all the ingredients for the crust and stir until completely combined. Spread in a greased or nonstick sprayed 8x8 baking dish. There is not a lot of crust, so you need to be very careful to evenly spread the batter across the bottom of the dish. I used a fork and quite a bit of patience for this. Cook in the oven at 350°F for 18 minutes, or until firm and the edges are crispy. Set aside.

In a food processor, combine all the ingredients and pulse until smooth. Feel free to add additional sweetener to taste. Pour onto the cooked and slightly cooled crust and bake in the oven at 350°F for about 25 minutes, or until firm. Stick in the fridge for as long as you can stand it, then cut into bars and devour.

Nutritional information calculated using erythritol, egg replacer, white whole wheat flour, and nonfat Greek yogurt.