Lemon Bars

I don't even remember when or where I found this recipe but it's been such a great way to have a nice treat without guilt. I'm the first to admit that I do have an affinity for sweets but I also know that limiting sweets is probably better for me in the long run. Remember the brother who doesn't let sugar cross his lips, unless it's a red velvet cake from Magnolia Bakery in New York City - he has given this Lemon Bar recipe the thumbs up.

For those just tuning in, this challenge invites you to submit your healthy recipes for judging by our celebrity chef, Christine Cushing. We know that food and lifestyle play an important role in our long term health. We're hoping that this challenge will encourage people to be aware of the foods they eat while supporting an awareness for the critical need to sign our organ donor cards.



We would have liked to have said that Christine is cheering us on in this picture but really, as we've already mentioned in a previous post that she's a Toronto Maple Leaf fan. For our friends outside of North America, the Maple Leafs are a professional hockey team representing Toronto, Canada. Hockey is to Canada what soccer is to Europe.

Psychgrad's note: Giz and Christine have similar persuasions when it comes to hockey teams.

Christine has paid a visit to the blog to see how we're doing. Check back here, to see the comment she left with a hint on the type of recipes she'll be looking for when judging Tried Tested and True Two submissions.



Here are some lemon bars that I made a while ago. My first thought when trying them was, "these need to go into a Tried, Tested and True roundup".



Ingredients:

11 whole low-fat graham crackers
2 Tbsp sugar
2 Tbsp butter, melted
1 cup boiling water
1 pkg. (3 oz) sugar-free lemon Jello
1/2 cup fat-free plain yogurt
1 1/2 tsp. grated lemon zest
2 Tbsp. lemon juice
1 cup thawed frozen low-fat whipped topping
Lemon zest curls for decorating (optional)

Process:

1. Preheat oven to 350 F
2. Line 8" square baking pan with foil, overhanging ends by 2"




3. Coat with cooking spray.
4. In food processor, pulse crackers and sugar until crumbs form (I left out the sugar)
5. Drizzle in butter and t Tbsp water; pulse until moist crumbs form.



6. Press into bottom of pan.



7. Bake 15 minutes or until set. Cool
8. Whisk 1 cup boiling water into Jello until dissolved
9. Stir in 1 1/4 cups ice water, yogurt, zest and juice.



10. Chill until thickened but not set - about 45 minutes.
11. Pour over crust; chill until set - at least 3 hours.
12. Cut into squares. If desired, garnish with whipped topping and lemon zest curls

At only 73 calories and 2 g fat per bar, this dessert is a healthy option treat to satisfy a sweet craving.