Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Butter Crunch Lemon-Cheese Bars

Source: Cooking Light-Jan-Feb/01





List of Ingredients



• Crust:
  
• 1/3 cup butter, softened
  
• 1/4 cup packed dark brown sugar
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon mace or nutmeg
  
• 1 cup all-purpose flour
  
• cooking spray
  
• Filling:
  
• 1 cup 1% low fat cottage cheese
  
• 1 cup granulated sugar
  
• 1 cup granulated sugar
  
• 2 tablespoons all-purpose flour
  
• 1 tablespoon grated lemon rind
  
• 3 1/2 tablespoons fresh lemon juice
  
• 1/4 teaspoon baking powder
  
• 1 large egg
  
• 1 large egg white
  






Instructions



1. Preheat oven to 350 degrees F.
   
   
2. o prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350 for 20 minutes.
   
   
3. To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
   
   
4. Servings: 8
   
5. 1 bar: 281 cal, 9 g fat, 6.7 g pro, 44.5 g carb, 49 mg chol, 298 mg sod.