3 cups of all-purpose flour 1 1/2 cups Sugar 6 T Splenda 3/4 cup margarine 3/4 tsp salt 1 1/2 cups light corn syrup 1 cup egg substitute 3 T melted margarine 1 1/2 tsp vanilla extract 2 1/2 cups chopped pecans
Preheat oven to 350 degrees. Combine the flour, 6 T Splenda, 3/4 cup margarine and salt in a medium mixer bowl. Beat at medium speed until crumbly. Press over the bottom of a greased 10X15-inch baking pan. Bake for 20 minutes or until golden brown. Combine the remaining 1 1/2 cups sugar, corn syrup, egg sub, 3 T melted margarine and vanilla in a medium mixer bowl. Beat at medium speed until blended. Stir in the pecans. Spread evenly over the baked layer. Bake for 25 minutes longer or until set. Cool in the pan on a wire rack. Cut into 1 1/2 inch squares.
Julie Free, RD/LD, Saint Francis Hospital, e-mail firstname.lastname@example.org
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