Ingredients
| 1 1/2 |
c. whole wheat flour |
| 3/4 |
c. splenda granular |
| 3/4 |
c. egg substitute |
| 12 |
oz raspberries, thawed |
| 1/4 |
c. orange juice |
| 1/2 |
c. splenda granular |
| 1 1/2 |
T. cornstarch |
| 3/4 |
c. chocolate chips, mini size |
Directions
- Heat oven to 350. Combine flour, egg substitute, and 3/4 c. splenda. Spread in bottom of 9X13 baking dish. Bake for 12 minutes.
- In saucepan bring raspberries, orange juice, and 1/2c. splenda to a boil. Stirring constantly.
- Remove baking dish from oven. Sprinkle chocolate chips over crust. Spoon raspberry mixture evenly onto crust. Bake for an additional 15-20 minutes until raspberry mixture sets. Cool 30 minutes, then refrigerate 1 hour before cutting.
Categories
Berries, Dessert, Bake, Sugar-Free
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