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ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
LEMON CREAM CHEESE BARS
48
Crust
2 cups all-purpose flour
1
⁄
2
cup powdered sugar
2 sticks (1 cup) chilled
light margarine, cut
into chunks
Cream Cheese Filling
1 package (8 oz.) light
cream cheese
1
⁄
2
cup powdered sugar
2 tablespoons flour
1
⁄
2
cup fat-free egg
substitute or 2 eggs
1 teaspoon vanilla
Lemon Filling
1 cup fat-free egg
substitute or 4 eggs
2 cups sugar
1
⁄
4
cup all-purpose flour
1 teaspoon grated lemon
peel
1
⁄
4
cup lemon juice
Powdered sugar, if
desired
Place Crust ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix
about 1 minute, or until well blended and mixture
starts to stick together. Press into ungreased
15
1
⁄2x10
1
⁄2x1-inch baking pan. Bake at 350°F for
14 to 16 minutes, or until set. (Check Crust after
10 minutes and prick with fork if it puffs up during
baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F for 6 to 7 minutes, or until filling is slightly
set. Remove from oven.
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemon juice, in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds. Turn
to Speed 2. Gradually add lemon juice and mix
about 30 seconds, or until well blended. Pour over
cream cheese layer. Bake at 350°F for 14 to
16 minutes, or until filling is set. (Filling may puff
up during baking but will fall when removed from
oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
Yield: 48 servings (48 bars).
Per serving: About 104 cal, 2 g pro, 16 g carb,
4 g fat, 2 mg chol, 73 mg sod.
