Wild Blueberry Cheesecake Bars
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Wild Blueberry Cheesecake Bars calories by ingredient
Introduction
Perfect and Healthy Dessert that is loaded with fresh blueberries nestled in a no sugar, yet Splenda sweetened cream cheese wonder! Perfect and Healthy Dessert that is loaded with fresh blueberries nestled in a no sugar, yet Splenda sweetened cream cheese wonder!Number of Servings: 16
Ingredients
-
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup of all-purpose white or rice flour
1/2 cup ground pecans
6 tablespoons Splenda
12 ounces fat free cream cheese, softened
2/3 cup Splenda
1 cup Egg Beater (4 eggs)
1 tablespoon of light soy milk or dairy milk
1 teaspoon vanilla extract
2 cups wild blueberries, fresh
Directions
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.
