Diamond Lemon Bars

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Line bottom and sides of 8x8x2 inch
wquare baking pan with foil, extending foil beyond 2 oposite sides of
pan by a few inches. Lightly coat with nonstick cooking spray.  Make
crust: In medium bowl, whisk together flour, graham cracker  crumbs,
and sugar. Using fingers, rub vegetable oil spread into flour  mixture
until evenly moistened ( you can use a pastry blender to cut  in
vegetable oil spread, but it's easier ot use your fingers ) Crumbs
should look like moist sand. Scatter mixture evenly over bottom of
prepared pan. Using hands, firmly press mixture into even layer.  Bake
in 350 degree oven until lightly colored, about 13 minutes.  Remove
from oven, but leave oven on.  Meanwhile, make topping: In medium bowl,
with electric mixer at high  speed, beat topping ingredients to
combine, about 1 minute. Pour over  hot crust. Return to oven and bake
until golden brown and almost no  indentation remains when lightly
touched in center, about 30 minutes.  Transfer pan to wire rack to cool
completely.  To serve: Lift entire square out of pan by foil ends and
transfer to  cutting board. Cut the square into 3 even strips, and then
each strip  crosswise , diagonally, into 6 equal diamonds. Dust with
confectioner's sugar. These can be refrigerated for a day or two.  100
calories; 2 g protein; 2 g fat ( 21% fat; trace saturated fat );  19 g
carbohydrate; 45 mg sodium; 12 mg cholesterol  Recipe by: Richard
Simmons' "Sweetie Pie"  Posted to MM-Recipes Digest  by Nancy
<BNRead@worldnet.att.net> on  Feb 2, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 10.3mg
Sodium: 13.4mg
Potassium: 29.6mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 12.1g
Protein: 1.6g