- 36
- 155 mins
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
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