Raspberry Swirl Cheesecake Bars (Low Fat)

Ingredients: non-stick cooking spray 1 (10 oz.) package frozen raspberries, thawed 1 tablespoon cornstarch 1 cup reduced fat graham cracker crumbs 2 (8 oz.) package fat free cream cheese (not product in tub) 1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk 4 large egg whites 1 large egg 1/3 cup lemon juice 1 teaspoon vanilla extract 2 tablespoon all purpose flour

Rated

NUTRITION INFORMATION

Serving Size 1 of 24 bars
Calories Per Serving 100
Total Fat 1g
Calories From Fat 5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 10mg
Sodium 180mg
Carbohydrates 16g
Dietary Fiber 0g
Sugar 14g
Protein 6g
Percent Daily Value*: Vitamin A 2%, Calcium 10%, Vitamin C 4%, Iron 2%.

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HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

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BLEND raspberries until smooth in blender container. Combine raspberry puree and cornstarch in medium saucepan; cook and stir until thickened. Cool. Sprinkle graham cracker crumbs on bottom of prepared pan.

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BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour.

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POUR batter over crust; drop raspberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.

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BAKE 25 to 30 minutes until center is set. Cool. Chill. Cut into bars.

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Also try substituting 1 (10 oz.) package frozen strawberries, thawed for raspberries. Proceed as above.

NUTRITION INFORMATION

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Bars

Raspberry Swirl Cheesecake Bars (Low Fat)

Raspberry Swirl Cheesecake Bars (Low Fat)

Ingredients

Instructions

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