Lemon Cheesecake Bars
4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
1/2 cup cholesterol-free egg substitute
8 oz fat-free sour cream
5 packets sugar substitute
2 cups raspberries or other berries
Preheat oven to 350ºF. Coat 8-inch square baking pan with nonstick cooking spray.
Beat cream cheese, sugar and vanilla in a large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan. Bake 40 minutes or until firm. Cool completely in pan on wire rack.
In medium bowl combine sour cream and 3 packets sugar substitute; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
Toss berries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake. Cut into 12 bars. Store in airtight container in refrigerator.
Per serving: Calories 143, Total Fat 5g, Saturated Fat 3 g, Protein 7, Carbs 17g, Sodium 318