Cheesecake bars
I pulled this recipe from the Splenda.com website and made it. This was very close to the real thing. I think next time I make it, I will not add the blueberries to the mix or the apricot topping and just have it plain, so I can add sugar-free toppings as I want, like strawberries with Splenda.
Blueberry Cheesecake Bars Serves: 20
Preparation Time: 15 Minutes
Total Time: 50 Minutes
What you need:
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDAŽ No Calorie Sweetener, Granulated
1/3 cup light butter, melted
Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDAŽ No Calorie Sweetener,
Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
What you do:
1. Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
2. Combine graham cracker crumbs, SPLENDAŽ Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDAŽ Granulated Sweetener, 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 and cool on a wire rack 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.
Nutrition Info (per serving)
Calories 100 | Calories from Fat 60 | Protein 3g | Fat 6g (sat 3g) | Carbohydrate 7g | Fiber 0g | Cholesterol 40mg | Sodium 110mg | Sugar 3g
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Such an awesome 2nd surgiversary present!
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