Butter Tart Squares are a family favourite around here, but I don't make them very often because I like them, and they're traditionally VERY full of sugar and flour. Although this version is still very high in carbs and calories, I switched up more than half of the white flour for whole wheat flour and wheat germ, so between kicking up the fibre and replacing half the brown sugar with sweetener, it's at least a little better for you. If you cut them smaller that will help a bit too. Just remember- one at a time. Savour the sweetness.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 Tablespoons ground flax seed (optional)
2 Tablespoons Splenda artificial sweetener
1/2 cup hard margarine, softened
1/2 cup packed brown sugar
1/4 cup Splenda artificial sweetener
1 teaspoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or hard margarine, melted
1 1/2 cups raisins
Crumble Bottom Layer ingredients together then press into an ungreased 9" square pan. Bake at 350*F for 15 minutes.
Mix eggs, brown sugar and Splenda together. Add the rest of the ingredients and mix well. Spread over Bottom Layer and bake for about 20 minutes, until light brown. Cool. Cut into 36 squares.