6 whole graham crackers, finely ground
2 teaspoons Splenda Brown Sugar Blend
2 tbsp butter, melted
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray and set aside.
In a small bowl mix the graham cracker crumbs with the Spenda blend. Add the melted butter, stirring until the crumbs are moistened. Press the crumbs evenly onto the bottom of the prepared baking pan. Bake about 5 minutes; set aside to cool.
2 pkgs (8-oz each) reduced-fat cream cheese, softened to room temperature
1 pkg (8-oz) fat-free cream cheese, softened to room temperature
1 cup Splenda granulated
2 tsp vanilla extract
2 large eggs
1/4 cup egg substitute
2 tbsp flour
1/2 cup reduced sugar raspberry or strawberry presrves
2 tablespoons water
Beat the cream cheeses, vanilla extract, and Splenda with an electric mixer until smooth. Beat in the eggs, 1 at a time, then add the egg substitute. Mix in flur until well combined. Pour batter over the crust.
Bake at 350 degrees for approximately 25 minutes. Remove from oven and cool for 5 minutes.
Heat the preserves and water in a small saucepan, stirring constantly, until the preserves are melted. Spread over the filling, cover and chill in refrigerator for 4 hours before cutting into bars.
Yield: 25 bars
Per serving of 1 bar: 84 cal, 4 g protein, 7 g carbs