Ingredients
- 1 1/4 c. Graham cracker crumbs
- 1/4 c. Splenda
- 1/3 c. Melted butter
- 12 oz. cream cheese
- 2/3 c. Splenda
- 2 large eggs
- 1/3 c. Sour cream
- 2 t. vanilla extract
- 3/4 c. Fresh or frozen blueberries
- 1/4 c. Apricot preserves
- 1 T. water
Preparation
Step 1
1. Preheat oven to 350, spray an 8X8 baking pan with vegetable cooking spray
2. Combine crumbs, splenda and butter, mix well. Firmly press mixture in bottom of prepared pan. Bake 5 minutes, remove from oven and set aside.
3. Beat cream cheese at medium speed, Gradually add Splenda, 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.
4. Bake for 30 to 35 minutes or until firm. Remove from oven. Cool on a wire rake for 30 minutes. Cover and chill 2 hours.
5. 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.