Wild Blueberry Cheesecake Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 cup butter3/4 cup finely crushed graham crackers1/2 cup of all-purpose white or rice flour1/2 cup ground pecans6 tablespoons Splenda12 ounces fat free cream cheese, softened2/3 cup Splenda1 cup Egg Beater (4 eggs)1 tablespoon of light soy milk or dairy milk1 teaspoon vanilla extract2 cups wild blueberries, fresh
Preparation
1. Preheat oven to 350. Lightly spray Pam on 13x9x2-inch baking pan and set aside.
2. For the crust, in a small saucepan heat butter over medium until melted, remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, pecans and 6 tablespoons of Splenda. Stir in butter until it is well blended. Then press this mixture evenly into the baking sheet. Bake 8-10 minutes or until lightly brown.
4. Meanwhile, in a large mixing bowl beat softened fat free cream cheese and 2/3 cup of Splenda on medium until creamy. Add eggs, soy milk and vanilla extract. Beat until blended. Pour cream cheese filling over hot crust. Sprinkle evenly with blueberries.
5. Bake 18-20 minutes or until the center appears set. Cool in pan on a rack. Once cooled, cover and refrigerate for at least 3 hours or overnight.
6. Cut in to 16 large bars for 160 calories each. You can make smaller bars, 32 at only 80 calories each. Store covered in the refrigerator.
Number of Servings: 16
Recipe submitted by SparkPeople user CAMEYSOAP.
1. Preheat oven to 350. Lightly spray Pam on 13x9x2-inch baking pan and set aside.
2. For the crust, in a small saucepan heat butter over medium until melted, remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, pecans and 6 tablespoons of Splenda. Stir in butter until it is well blended. Then press this mixture evenly into the baking sheet. Bake 8-10 minutes or until lightly brown.
4. Meanwhile, in a large mixing bowl beat softened fat free cream cheese and 2/3 cup of Splenda on medium until creamy. Add eggs, soy milk and vanilla extract. Beat until blended. Pour cream cheese filling over hot crust. Sprinkle evenly with blueberries.
5. Bake 18-20 minutes or until the center appears set. Cool in pan on a rack. Once cooled, cover and refrigerate for at least 3 hours or overnight.
6. Cut in to 16 large bars for 160 calories each. You can make smaller bars, 32 at only 80 calories each. Store covered in the refrigerator.
Number of Servings: 16
Recipe submitted by SparkPeople user CAMEYSOAP.
Nutritional Info Amount Per Serving
- Calories: 160.5
- Total Fat: 9.6 g
- Cholesterol: 19.4 mg
- Sodium: 189.7 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.1 g
- Protein: 6.9 g