HOMEMADE APPLE-OAT BARS

This is a recipe I came up with to replace the 'store-bought' breakfast, granola, or whatever bars that are too expensive and often have too much fat or sugar.  These are good with a cup of coffee, hot chocolate, or hot tea.   In fact, I am eating one with my coffee now as I type this.  The only fat in this recipe is in the healthy walnuts.  And remember cinnamon is a blood sugar stabilizer so go heavy with a bit of a rounded teaspoonful.

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking pan or round cake pan with butter-flavored nonstick cooking spray; set aside.

1 cup raw quick oats
1 cup white whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup Splenda Granulated
1/2 cup + 1 tbsp unsweetened applesauce
1 egg
1 tsp vanilla
1 cup coarsely diced apple
1/2 cup chopped walnuts or pecans

In a medium to large mixing bowl, combine the oats, flour, baking soda, salt, and cinnamon; set aside.

In a small bowl combine the Splenda, applesauce, egg, and vanilla, stirring to blend well.  Stir the applesauce mixture into the oat's mixture until well combined. Stir in the apples and nuts until completely blended in.  Spread the mixture (this mixture will not pour; it is thick and heavy) into the prepared baking pan.

Bake at 350 degrees for 20 to 25 minutes or until bars start to pull away from the sides of the pan, looks dry and a toothpick inserted in the center comes out clean.

Allow to cool completely in pan before slicing.  To slice, cut through the center dividing in half.  Then cut across the opposite direction to form bars the size of your choice.  Be sure the bars are cooled completely before storing in a plastic bag or airtight container.  Otherwise, they will sweat and become sticky.

Homemade Diabetic-Friendly Protein Bars

This recipe was sent to me by Life in Balance with a lengthy advertisement. I do not allow others to post advertisements on this blog, but I will post their recipe and allow who it was sent by.

Homemade Diabetic-Friendly Protein Bars

Ingredients:

1 cup almond flour

1/2 cup unsweetened protein powder (whey or plant-based)

1/4 cup chia seeds

1/4 cup unsweetened almond butter

2 tbsp unsweetened cocoa powder

2 tbsp erythritol or monk fruit sweetener

1/3 cup unsweetened almond milk (add more if needed)

1 tsp vanilla extract

1/4 cup chopped nuts (e.g., almonds or walnuts)

1/4 cup dark chocolate chips (sugar-free)

Instructions:

Prepare Dry Ingredients:

In a large bowl, mix almond flour, protein powder, chia seeds, cocoa powder, and erythritol.

Mix Wet Ingredients:

In a microwave-safe bowl, heat almond butter until slightly softened (about 10-15 seconds). Stir in almond milk and vanilla extract.

Combine:

Gradually add the wet mixture into the dry ingredients, mixing until a thick dough forms. Adjust almond milk if the mixture is too dry.

Add Extras:

Fold in chopped nuts and dark chocolate chips.

Shape:

Press the mixture evenly into a parchment-lined 8x8-inch pan. Use a spatula to smooth the surface.

Chill:

Refrigerate for 2-3 hours until firm.

Cut and Serve:

Slice into 8 bars and store in an airtight container in the fridge for up to one week.

Life in Balance Photo

TOFFEE NUT BARS

1 box sugar-free yellow cake mix

1/2 cup unsalted butter, melted
1 large egg

Preheat oven to 350 degrees.

In large mixer bowl, combine the cake mix, butter, and egg at low speed until well blended. Press into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 10 minutes. While this bakes, prepare the TOPPING:

1/2 cup Splenda Brown Sugar Blend (or your favorite brown sugar substitute)
1 tsp vanilla extract
2 large eggs
2 tbsp white whole-wheat flour (or your favorite low-carb substitute)
1 tsp baking powder
1/2 tsp salt
1 cup unsweetened coconut
1/2 cup chopped pecans (or walnuts)

In the same mixing bowl, combine the Splenda, vanilla and eggs; blend together well. Add the flour, baking powder and salt; mix well.

Stir in the coconut and nuts. Gently spread the topping evenly over the warm base being sure topping touching sides of the pan.

Bake at 350 degrees for another 20 to 25 minutes or until golden brown and the topping is set.

Allow to cool before cutting into 48 bars.

NOTE: As with all desserts, quantity is key. Have a bar, not a quarter pan of bars. Share with family and/or friends or freeze extras in small quantities in individual ziptop freezer bags for use when you have a sweet tooth. If you have uncontrolled blood sugar you should probably forgo desserts.

Note: This is a file photo that is very similar to this diabetic recipe.

CHERRY PIE BARS

3 cups white whole wheat flour (or your favorite low-carb substitute)

3/4 cup Splenda Granulated

1/2 tsp salt
1 1/2 cups cold butter, cut into slices or cubed (do not substitute margarine)
3 cups Splenda-sweetened cherry pie filling
1 cup chopped pecans
1 cup "fake" powdered sugar* or Swerve Powdered Sugar product
4 to 5 tsp low-fat milk
1/4 tsp almond extract

Preheat oven to 350 degrees.
Line bottom and sides of a 9 x 13-inch baking pan with heavy-duty aluminum foil allowing it to extend over the sides by a couple of inches. Lightly grease the foil or spray lightly with nonstick cooking spray; set aside.

In a food processor, pulse the flour, Splenda and salt until combined. Add butter; pulse until crumbly. Reserve 1 cup of this mixture and press the remaining onto the bottom of the prepared pan. 

Bake at 350 degrees until lightly browned, 25 to 30 minutes. Remove from oven.

Spread the cherry pie filling over the crust.

Add the pecans to the reserved flour mixture and toss to combine. Sprinkle evenly over the pie filling.

Bake at 350 degrees until golden brown, approximately 40 to 45 minutes. Remove from oven and cool in the pan for 1 hour. Using the foil sides, gently lift bars from the pan to a flat surface.

Stir together the fake powdered sugar, 4 teaspoons of the milk and the almond extract. Add additional milk if needed to reach a drizzle consistency. Drizzle over the top of the pecan mixture.

Cut into 48 bars for serving.
*To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

file photo

Note: This is a dessert and should be treated as such. Only 1 bar per day. This is a good recipe to make when having company, to take to pitch-ins, etc. That way you can have some dessert with everyone else and not be tempted to over-indulge!

Note: An equal amount of sugar can be substituted for the Splenda for people who can use sugar.

APRICOT ALMOND BARS

 As I always say, dessert recipes are not for all diabetics. Those whose blood sugar is under control should be able to eat a serving of this. Otherwise, skip this recipe. This is a good dessert recipe for large gatherings or to take to a meal that is shared with others. These are delicious for anyone; you can enjoy a piece of dessert with the others, and you aren't tempted to over-indulge as you would be if this was sitting in your kitchen.

Bottom:

1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup no-sugar-added apricot preserves

Filling:
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup no-sugar-added apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional

Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)

Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.

Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.

Store any leftovers in the refrigerator.

Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not overindulge.

File Photo

CHOCOLATE CHIP BARS

 

1 pkg (2-layer size) yellow sugar-free cake mix

2 large eggs, beaten
3 tbsp melted butter
2 tbsp unsweetened applesauce
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans, optional (But I always recommend adding nuts to diabetic desserts.)

Preheat oven to 350 degrees.
Lightly spray a 9X13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, using a large spatula, combine all ingredients until well blended. Pour batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack. When cooled cut into bars.

Store in an airtight container.

file photo

PUMPKIN PECAN CRUNCH BARS

1 can (15 ounces) pumpkin

• 1 can (12 ounces) fat-free evaporated milk
• 3 eggs
• 1 cup Splenda Granulated
• 1/3 cup firmly packed Splenda Brown Sugar Blend
• 6 teaspoons pumpkin pie spice, divided
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 package (18 1/4 ounces) sugar-free yellow cake mix
• 1 cup chopped pecans
• 1/2 cup (1 stick) butter, melted
• 1/2 cup canola or coconut oil
• Whipped cream for garnish (optional)
• Spiced Pecans for garnish (optional)
• 
  

Preheat oven to 350 degrees.

Spray a 9 x 13-inch baking pan with nonstick baking spray and set aside.

In a large bowl, mix the pumpkin, milk, eggs, both Splenda products, 5 teaspoons of the pumpkin pie spice, vanilla extract, and salt until well blended. (I prefer doing this with a wire whisk.) Pour mixture into the prepared baking pan.

In a medium bowl, using a wire whisk, mix the cake mix with the remaining pie spice mix, sprinkle evenly over the pumpkin mixture in the pan.  Sprinkle the chopped pecans overall.

Melt the butter and mix with the oil, drizzle over the pecans.

Bake at 350 degrees for 50 minutes or until golden brown.

Garnish with whipped cream and/or spiced pecans, if desired.

McCormick photo

 McCormick® recipe I got from my grocery store and changed to a diabetic version.

ALMOND CHEESECAKE BARS

Remember when you need to "take a dish", offer to bring the dessert. When you take the dessert you know you can have a piece with everyone else and you won't have it at home tempting you to have more than one piece! Save desserts for special occasions and never over-indulge!

Crust:

1 1/4 cups sugar-free vanilla wafer crumbs
1/4 cup Splenda granulated
1/3 cup salt-free butter, melted
1/4 cup toasted almonds, ground fine

Preheat oven to 350 degrees.

In a mixing bowl combine all the above ingredients together then press onto the bottom of an 8-inch square baking pan.

Bake crust 10 to 12 minutes or until firm.

Filling:
12 ounces reduced-fat cream cheese
1/2 cup Splenda granulated
2 large eggs
1/4 cup reduced fat sour cream or plain yogurt
2 1/2 tsp vanilla extract
1 tsp almond extract
1/4 cup toasted, sliced almonds for topping

In a mixer bowl combine the cream cheese and Splenda together, beating until smooth.  Add the eggs, one at a time, scraping sides of bowl and mixing well after each egg.  Add the sour cream (or yogurt), vanilla extract, and almond extract; mix well.  Pour filling over the prepared crust.

Bake at 350 degrees until firm, approximately 40 to 45 minutes.

Top with the toasted almonds.

This is the file photo.

CHERRY-ALMOND CHEESECAKE BARS

2/3 cup white whole-wheat flour

2/3 cup quick-cooking oats
1 1/2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp finely chopped raw almonds
1/4 cup butter
2 bricks (8-oz each) Neufchatel (reduced-fat) cream cheese
1/3 cup Splenda Granulated
2 tsp vanilla extract
1/4 tsp almond extract
4 eggs, lightly beaten
1/3 cup finely chopped dried cherries

Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.

In a medium bowl, stir together the flour, oats, Splenda Brown Sugar Blend, and almonds. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. Press mixture onto the bottom of the prepared pan and bake at 350 degrees for 12 minutes.

Meanwhile, in a medium mixer bowl, beat the Neufchatel cheese, Splenda granulated, and the extracts with an electric mixer on medium speed.  Beat until light and fluffy. Gradually add the eggs, beating on low speed just until combined.  Stir in the cherries and spread the mixture over the crust.

Bake at 350 degrees for 25 to 35 minutes until the cream cheese layer is set.  Cool completely in the pan on a wire rack.

Cover and chill at least 2 hours but up to 24 hours before cutting to serve. May top each serving with a dollop of sugar-free Cool Whip, thawed, and an almond slice if desired.

This dessert should be kept refrigerated.

Remember this is a dessert and should be used for special occasions or large functions where it will be shared with other. Diabetics should never over-indulge with desserts.

file photo

LEMON AND RASPBERRY BARS

CRUST:

3/4 cup white whole-wheat flour
3/4 cup Splenda, granulated
pinch of salt, optional
1/4 cup butter

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan generously with nonstick cooking spray; set aside.

Mix together the flour, Splenda, and salt, if using, together in a medium bowl.  Cut in the butter until the mixture is crumbly.  DO NOT OVERMIX.  Press the dough into prepared pan.  Bake at 350 degrees for 15 to 20 minutes or until lightly browned.

FILLING:

1 1/4 cups Splenda, granulated
2 tbsp white whole-wheat flour
1/2 cup egg substitute or 2 eggs
1/2 cup half-and-half cream (I use fat-free evaporated milk)
1/2 cup fresh lemon juice
1 tbsp grated lemon peel
1/4 cup sugar-free raspberry preserves
Mint leaves for garnish, if desired
Fresh raspberries for garnish, if desired

Combine the Splenda and flour together, mixing well.  Add the egg substitute and cream; stir until blended.  Slowly add the lemon juice while stirring constantly; stir in the lemon peel.

Stir the preserves until soften up and spread evenly over the warm crust.  Gently pour the lemon mixture over the preserves.  Bake in the 350-degree oven for 20 to 25 minutes until set.  Remove from oven and cool on a wire rack before refrigerating.  Allow to chill for 2 hours before cutting into 16 squares to serve. Garnish with mint leaves and fresh raspberries, if desired.

File Photo

OATMEAL AND CRANBERRY BROWNIE BARS

 

2 1/2 cups quick oats

3/4 cup dried cranberries, coarsely chopped
1/4 cup all-purpose flour^
1/2 cup whole-wheat flour*
1/2 tsp baking soda
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
4 eggs, divided
1 tsp vanilla extract
1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray; set aside.

In a medium bowl combine the oats, cranberries, both flours and the baking soda. 

In a large mixing bowl beat the butter, applesauce, and Splenda with mixer at medium speed until creamy.  Add 2 of the eggs and the vanilla extract; beat until well blended.  Add the oat mixture and beat just until blended.  Press the dough evenly into the prepared pan; set aside.

Combine the brownie mix, canola oil, water, and remaining 2 eggs in a large bowl; mix just until combined.  Stir in the walnuts and spread mixture over the oatmeal mixture in the pan.

Bake brownies at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.  Cut into 32 bars and store in an airtight container.

*I recommend only using a whole grain flour. I use 3/4 cup white whole wheat flour for the two suggested above.

 

Note: This recipe is from a diabetic cookbook. I, however, always cut the dried cranberries down to a little less than 1/2 cup. I never use the amount of dried fruits called for in recipes. That is your choice based on how well your blood sugar is controlled. Mine is controlled but I like to keep it that way!

PB-CHOCOLATE CHIP BARS

3/4 cup whole-wheat pastry flour*

3/4 tsp baking soda
pinch of salt
1 cup peanut butter
1/3 cup Splenda Brown Sugar Blend
1 beaten egg
1/2 cup low-fat milk
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips**

Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray; set aside.

In a small bowl combine the flour, baking soda, and salt.

In a medium bowl mix the peanut butter, Splenda, and egg, stirring vigorously until creamy. Add the milk and vanilla extract, stirring until smooth.

Add the flour mixture to the peanut butter mixture stirring until they are well combined. Stir in the chocolate chips.

Spread the dough into the prepared pan. Using the back of a large spoon or your hand, pat dough down until smooth. Bake at 350 degrees for 15 minutes or only until slightly puffy and just starting to get light brown around edges. DO NOT OVERBAKE! Remove from oven and allow to cool 10 to 15 minutes before cutting into 16 bars.

*If you do not have whole-wheat pastry flour, combine 1/2 cup whole-wheat flour and 1/4 cup cake flour.

**I use Hershey's Sugar-Free Chocolate Chips. 

Per bar: Approximately 137 calories, 12 g carbs, 4 g protein, 8 g (2g sat) fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber

LOW-CARB CHEESECAKE BARS

CRUST:

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.

FILLING:
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 white whole-wheat flour (may use almond meal)
1/2 cup reduced sugar or no-sugar-added 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 flour 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

file photo

RASPBERRY OAT BARS

1 cup rolled oats

1/2 cup white whole-wheat flour (or equivalent of your favorite low/no carb substitution)
1 tsp cinnamon
1/8 tsp salt, opyional
1 1/2 tbsp Splenda Brown Sugar Blend
1/4 cup Splenda Granular
1/3 cup butter, softened
1 cup sugar-free (or low-sugar) raspberry jam
1/4 cup sliced or slivered almonds, optional*
Non-stick cooking spray

Preheat oven to 325 degrees.
Lightly spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl combine the oats, flour, cinnamon, salt, both Splendas, and the butter, using an electric mixer on low, until the mixture starts to combine. Increase speed to medium and continue mixing  until the butter is fully blended in and a coarse crumb is formed.

Press 2/3s of the oat mixture onto the bottom of the pan; spread the jam over the mixture. Sprinkle the last 1/3 of the mixture over the jam.

Bake at 325 degrees 25-30 minutes or until golden around the edges. Remove from oven to a wire rack to cool.

To make 15 bars cut 3 times in one direction and 5 times in the other direction.

*Nuts are good for diabetics and I enjoy having almonds on these bars. This is my version of a Marlene Koch recipe. Her version does not have almonds.

the file photo

APPLE-RASPBERRY BARS

1 cup white whole-wheat flour

1 cup almond meal
1/2 tsp salt
1/2 tsp baking powder
1 cup + 1 tbsp Splenda Granulated, divided
1 stick of butter, melted and cooled
1 large egg
1 tsp very finely grated lemon zest
1/4 tsp almond extract
3 Granny Smith or other tart apples, cored, peeled, sliced very thin
6-oz (1-1 1/2 cup) fresh raspberries
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375 degrees.
Grease (or spray with nonstick cooking spray) a 9-inch square baking pan; set aside.

In a large bowl, whisk together the flour, almond meal, salt, baking powder, and 1/2 cup of the Splenda.

In a smaller bowl, whisk together the butter, egg, lemon zest, and almond extract until smooth. Pour over the flour mixture and work with hands to form a soft dough. Pat half the dough into the prepared pan and prick over all with a fork. Bake at 375 15-20 minutes until browned.

In a large bowl, toss the apples, raspberries, cinnamon, nutmeg, and 1/2 cup of the Splenda together. Scatter mixture over the baked crust; crumble the remaining dough over the top of the fruit. Sprinkle the tablespoon of Splenda over the top.

Bake 30 minutes or until the top is golden brown. Remove from oven and cool completely before cutting into 16 bars.

Any leftovers should be stored in an airtight container.

Note: This is adapted for us diabetics from a recipe I got in the mail from Kroger. Remember not all diabetics can enjoy desserts. Do not criticize those who can enjoy them occasionally.

DIABETIC PEACH BARS

I love peaches so when I saw a Peach Bars Recipe on Pinterest I knew I had to make myself a diabetic version. It is delicious and my family was surprised that it had no added sugar. If you like peaches, give this a try.

1 box (2-layer size) yellow sugar-free cake mix
1/3 cup butter, softened
2 large eggs, divided
1 can (29-oz) peaches in light syrup, drained*
1 (8-oz) fat-free cream cheese
1/3 cup Splenda granulated
1 tsp vanilla extract

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake mix, butter, and 1 of the eggs by mixing with a fork until crumbly. Remove 1 1/2 cups of the crumbs and set aside. Press the remaining crumb mixture onto the bottom of a 9 x 13-inch baking dish or pan. Bake at 350 degrees for 10 minutes.

While crust bakes, drain peaches into a colander, rinse with cold water, and drain well. *(May use fresh peaches, peeled and cut-up; no rinsing necessary!) Cut peaches into bite-size pieces and place over the baked crust.

Combine the cream cheese, Splenda, and vanilla extract in mixer bowl; beat until creamy. Spread over the peaches; sprinkle remaining crumb mixture over the top.

Bake 30-35 until lightly browned. Allow to cool 10-15 minutes before serving.

*Canned peaches with Splenda are best to use.

This is delicious served warm with a dollop of sugar-free whipped topping or ice cream.

Remember this is a dessert. One serving and share the rest with family and friends. This is a good recipe to take when going to a family dinner, pitch-in meal, etc. You know you can have a small piece of dessert with everyone else because you know what's in it.

SPLENDID BLUEBERRY CHEESECAKE BARS

CRUST:
1 1/4 cups graham cracker crumbs*
1/4 cup Splenda Granular
1/3 cup butter, melted

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

Combine the graham cracker crumbs, Splenda granular and butter; mix together well. Firmly press the mixture onto the bottom of the prepared pan. Bake at 350 degrees for 5 minutes. Remove from oven and set aside.

FILLING:
12-oz cream cheese, softened
2/3 cup Splenda Granular
2 large eggs
1/3 cup sour cream
2 tsp vanilla extract
3/4 cup fresh blueberries

TOPPING:
1/4 cup sugar-free apricot preserves
1 tbsp water

With an electric mixer, beat cream cheese at medium speed until smooth. Gradually add the Splenda, beating until well blended. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating just until blended. Gently stir in the blueberries. Pour the mixture over the crust in the pan. Bake for 30 to 35 minutes or until firm. Remove from the oven and cool on a wire rack for 30 minutes. Cover and chill in the refrigerator for 2 hours.

Combine the preserves with the water in a small saucepan. Cook mixture over medium heat, stirring constantly until the preserves melt. Spread over the filling. Cut into twenty bars before serving.

*If you are worried about the sugar in the graham crackers, substitute some sugar-free butter cookies, crumbled fine.

For this dessert to be healthier, use reduced-fat cream cheese and reduced-fat sour cream. This will not hurt the recipe.

Note: File Photo