Red, White & Blue Cheesecake Bars Recipe

By á-1968

Ingredients

• 1 graham cracker crust (9 inches)
• 3/4 cup 2% cottage cheese
• 1 package (8 ounces) reduced-fat cream cheese
• Sugar substitute blend equivalent to 1 cup sugar
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1 large egg
• 1/3 cup reduced-sugar strawberry preserves
• 1/2 cup fresh blueberries

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 375°. Line an 8-in.-square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.

2.
Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon peel, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.

3.
Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.

4.
Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

5.
Lifting with foil, remove cheesecake from pan. Cut into bars.
Yield: 1 dozen.
Nutritional Facts

1 bar equals 193 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 226 mg sodium, 31 g carbohydrate, trace fiber, 5 g protein