Yogurt Raspberry Cheesecake Bars

By carvalhohm2

Ingredients

• 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 1 package (8 oz) cream cheese, softened
• 1/4 cup all-purpose flour
• 2 eggs
• 1 container (6 oz) Light Fat Free raspberry cheesecake yogurt
• 2 cups fresh or frozen raspberries, thawed if frozen

Details

Servings 36
Cooking time 155mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray.

2 In medium bowl, stir cookie mix, butter and 1 egg until stiff dough forms. Reserve 1/2 cup of the dough. Using floured fingers, press remaining dough in bottom of pan. Bake 10 minutes.

3 Meanwhile, in large bowl, beat cream cheese, flour, eggs and yogurt with electric mixer on medium speed until smooth. Spread evenly over partially baked base; top with raspberries. Crumble reserved oatmeal dough over top.

4 Bake 30 to 35 minutes or until top is light golden brown. Cool 10 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Garnish bars with fresh raspberries, if desired. Cover and refrigerate any remaining bars.

Serves 36

Serving Size: 1 Bar Calories120 ( Calories from Fat60), Total Fat6g (Saturated Fat3 1/2g, Trans Fat0g ), Cholesterol30mg Sodium90mg Total Carbohydrate13g (Dietary Fiber1g Sugars7g ), Protein1g