Recipe: Citrus Cooler Bars (with oat crust, lowfat)

CITRUS COOLER BARS (LOWFAT)

1 1/2 cups plus 1 tablespoon flour, divided use
1 cup quick oats, uncooked
2 cups sugar, divided use
1/4 teaspoon salt
1 cup fat-free liquid egg substitute, divided use
2 tablespoons canola oil
3 tablespoons water
1 teaspoon vanilla extract, divided use
1/4 cup cornstarch
1/2 cup lemon juice
2 tablespoons fresh lime juice (about 1 small lime, squeezed)
Grated rind of 1 large lemon
2 tablespoons confectioner's sugar

Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray. Put 1 tablespoon flour in bottom of pan and shake to evenly coat it. Set aside.

TO MAKE THE CRUST:
Mix remaining flour, oats, 1 cup sugar and salt in large bowl; stir to mix well. In separate bowl, combine 1/4 cup egg substitute, oil, 3 tablespoons water and 1/2 teaspoon vanilla extract. Pour the liquid ingredients into dry ingredients. Mix well to form dry dough. Scrape the dough into previously prepared pan. Using a large sheet of wax paper, press the dough, using your hands, across bottom of pan and up the sides about 1/4 inch (The dough will not stick to your fingers because of the wax paper.) Discard wax paper.

Bake the crust for 15 to 17 minutes, or until firm to touch and lightly golden.

TO FILL AND BAKE:
In same large bowl, combine remaining 1 cup sugar, and cornstarch and stir until well mixed. Pour in 3/4 cup egg substitute, lemon juice, lime juice, lemon rind and remaining vanilla extract. Whisk mixture until sugar is dissolved and no cornstarch lumps remain. Pour custard- filling over the crust.

Bake 20 minutes longer, until filling is set. Remove from heat, allow to cool completely.

Sprinkle with confectioners sugar and cut into 32 pieces.

Makes 32 bars