Lower Fat Lemon Bars

Well today we have another yummy 'summer' dessert bar but this one is a tiny bit healthier with egg substitute and low fat sour cream. Every little bit helps, right? I think lemon bars are perfect for a warm summer evening meal, a garden party or tea with a good friend. They've been made for the past 100 (200?) years and are a favorite of so many you absolutely must make them in one form or another! This one is for those of you who want to cut a few fat grams and calories where you can.

Lower Fat Lemon Bars

1 yellow cake mix
3/4 cup liquid egg substitute
1/3 cup canola oil
1/4 cup lemon juice
3/4 cup water
15 oz. ricotta cheese
8 oz. non-fat sour cream
3 eggs
1/3 cup sugar
zest of 1 lemon
powdered sugar to sprinkle

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray. In a large mixing bowl, combine cake mix, egg substitute, oil, lemon juice and water. Pour into prepared pan. In another mixing bowl, whisk together ricotta cheese, sour cream, eggs, sugar and lemon zest. Pour over batter in pan. Bake 55-65 minutes until browned around the edges. Cool 4 hours in refrigerator. Sprinkle with powdered sugar.Print Friendly and PDF