| 1 Preheat oven to 350.
2 Spray 8x8 pan.
3 Mix crust ingredients until crumbly press into pan and bake 15-20 mins or until lightly browned.
4 Mix splenda and flour.
5 Add egg substitute and fat free half and half and mix well.
6 Slowly add lemon juice while stirring constantly.
7 Spread sugar free raspberry preserves over warm crust.
8 Gently pour filling mix over preserves.
9 Bake 20-35.
10 Allow to cool before placing in refrigerator.
11 Chill 2 hours.
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