Title: Lemon Souffle Bars
Categories: Dessert Lowcal
Yield: 3 Dozen

LISA CRAWLEY
1/4	c	Margarine; softened
1/3	c	Sugar
1		Egg White
1/2	ts	Vanilla
1 1/4	c	All-purpose Flour
1/8	ts	Salt
		Vegetable Cooking Spray
8	oz	Frozen Egg Substitute;thawed
1	c	Sugar
1/2	c	All-purpose Flour
1/2	ts	Baking Powder
1	tb	Freshly Grated Lemon Rind
1/3	c	Lemon Juice
2	ts	Powdered Sugar

Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/3 c sugar, beating well. Add egg white and vanilla, beating well.

Combine 1 1/4 c flour and salt; add to margarine mixture, stirring well. Pat into bottom of a 13 x 9 x 2 inch baking dish coated with cooking spray. Bake at 375 for 15 minutes or until lightly browned.

Combine egg substitute and 1 c sugar; beat at medium speed until blended. Combine 1/2 c flour and baking powder. Add flour mixture, lemon rind, and lemon juice to egg substitute mixture; stir well. Pour over baked crust.

Bake at 350 for 18-20 minutes or until set. Let cool completely on a wire rack. Sprinkle with powdered sugar. Cut into bars.

Nutritional content per bar: Calories 67; Fat 1.3g (Sat Fat 0.3g) Carbohydrates 12.6; Fiber 0.2g; Protein 1.4g; Cholesterol 0mg; Sodium 34mg

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