Who doesn’t love sweet and tart lemon blueberry bars? But if you are watching your weight or if you have to be careful about sugar and fat intake, you shouldn’t enjoy them, right? Wrong! This recipe uses low-fat graham cracker crust and filling made with sugar-free condensed milk. These bars are equally tasty as regular ones, but much better for your health.
- FOR THE LOW-FAT CRUST:
- 1 1/2 cups (250 g) digestive biscuits crumbs or graham cracker
- sugar substitute (stevia, Splenda…) equivalent to 1/4 cup sugar
- zest of 1/2 lemon
- 1 1/2 Tbsp oil
- 3-6 Tbsp milk
- FOR THE LEMON BLUEBERRY FILLING:
- 1 3/4 cup (14 ounce; 415 ml) sugar-free condensed milk
- 2 egg yolks large
- 1/4-1/2 cup fresh lemon juice
- zest of 1 lemon
- 1 cup fresh blueberries
Process biscuits in a food processor into fine crumbles. Add sugar replacement, lemon zest, oil and enough milk (the quantity of milk depends on the kind of crackers you are using) for crumbles to come together, but not to be soggy, and process again.
Transfer into an 8×8 inch baking pan. Press crumbs firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes in preheated 350 F (175 C) oven.
In a bowl, mix together sugar-free condensed milk, egg yolks, lemon juice and lemon zest. The acid in the lemon juice will help the mixture thicken a little bit.
Carefully fold in 3/4 cup of blueberries (do not mix blueberries or the mixture will turn purple) and pour the filling over the graham cracker crus. Top with the remaining blueberries and bake for 15-20 minutes, or until set.
Cool to room temperature, then chill in refrigerator before serving.