Blueberry Cheesecake Bars

By Stina

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/3 cup light butter, melted
• 12 ounces reduced fat cream cheese, softened
• 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
• 2 large eggs
• 1/3 cup reduced-fat sour cream
• 2 teaspoons vanilla extract
• 3/4 cup fresh or frozen blueberries
• 1/4 cup reduced-sugar apricot preserves
• 1 tablespoon water

Details

Servings 1
Adapted from splenda.tastebook.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutrition info (per serving)

Calories 100 |
Calories from Fat 60 |
Fat 6g (Saturated 3.5g) |
Cholesterol 40mg | Sodium 110mg |
Carbohydrates 8g | Fiber 0g |
Sugars 3g | Protein 3g
NOTE