Luscious Cream Cheese Lemon Raspberry Bars

Base:
1/4 cup margarine, softened
1/4 cup brown sugar
1/2 cup whole wheat all purpose flour
1/2 cup all purpose flour
pinch salt

Topping:
1 (8 oz/250 g) light spreadable cream cheese
3/4 cup granulated sugar
2 Tbsp all purpose flour
1/4 tsp baking powder
pinch salt
1 large egg
1 large egg white
grated zest of 1 lemon
juice of 1 lemon (3 Tbsp)
1 1/2 cups fresh raspberries
1 Tbsp icing sugar, for sprinkling

Preheat oven to 350F. Spray an 8x8-inch baking pan with nonstick cooking spray and set aside.

In medium bowl, beat margarine and sugar until creamy. Add the flours and salt; sitr utnil well-combined and crumbly. Press into the bottom of the baking pan. Bake for 12 to 15 minutes, until golden around the edges.

In medium bowl, combine the sugar through salt. Add the egg, egg white, lemon zest and juice. Stir until well-blended and smooth. Before pouring over the crust, drop the tub of cream cheese by spoonfuls over the crust and return to the oven for a few minutes to soften the cream cheese. Remove from oven and spread cream cheese over the crust.

Pour the lemon filling over top of the cream cheese and sprinkle with the raspberries. Bake in oven for 30 to 40 minutes, until slightly golden on top and bubbly around the edges. Cool completely before sifting the icing sugar over top.

Serves 16



Number of Servings: 16

Recipe submitted by SparkPeople user GREENLEE25.