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Blueberry Lemon Cheesecake Bars




Source of Recipe


unknown


List of Ingredients




Blueberry filling:

1 cup blueberries -- chopped
1/4 cup orange juice
2 tablespoon Splenda
2 teaspoons cornstarch

Crumb mixture:

1 1/4 cups flour
3/4 cup rolled oats
1/2 cup firmly packed brown sugar
1/4 cup Splenda
1/2 cup light margarine -- chilled

Cheesecake filling:

8 ounces fat-free cream cheese
1 egg
1/4 cup Egg Beaters® 99% egg substitute
1/4 cup sugar
1/4 cup Splenda
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Recipe



Preheat oven to 350°F. Lightly spray the bottom of a 9 x 13-inch pan with vegetable cooking spray. In saucepan, combine blueberry filling ingredients; stir until cornstarch dissolves. Cook over medium heat, stirring constantly until thick and bubbly (about 5 minutes). Set aside to cool.

Meanwhile, in a large bowl, combine crumb mixture ingredients except margarine; mix well. Using a fork (or food processor), cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of greased pan. Bake for 10 minutes.

While crust is baking, mix together cream cheese filling until well blended; pour into baked crust. Spoon blueberry filing over cream cheese filing, swirl with knife to blend. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.

20 servings

Per Serving: 113 Calories; 3g Fat (23.0% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : I used whole blueberries -- I can't even imagine chopping up blueberries!