Blueberry Cheesecake Bars
Adapted from
Quick Fixes from Brand Name Mixes
16 servings
| 17 1/2 ozs fat-free blueberry muffin mix | 1/2 c granulated sugar | ||
| 1/4 c margarine | 1 whole egg | ||
| 1/4 c walnuts, chopped | 3 tbsps bottled lemon juice | ||
| Filling: | 1 tsp lemon peel, grated | ||
| 8 ozs fat-free cream cheese, softened |
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Preheat oven to 350. Prepare a 9"square pan with cooking spray; set aside. Rinse blueberries from muffin mix. Drain and set aside. In a mixing bowl, combine muffin mix, margarine, and walnuts until crumbly. Reserve 1/4 cup for topping. Press remaining onto bottom of prepared pan. Bake for 15 minutes. Meanwhile, in another mixing bowl, combine cream cheese, sugar, egg, lemon juice, and lemon peel. Mix until combined. Spread over baked layer. Sprinkle blueberries and reserved topping evenly evenly over top. Return to oven and bake for 35 minutes, or until filling is set. Cool.
| Calories | 168 | %CFF | 20 % | |
| Total Fat | 4 g | Saturated Fat | 0.7 mg | |
| Protein | 4 g | Cholesterol | 12 g | |
| Carbohydrates | 24 g | Sodium | 265 mg | |
| Sugars | 19 g | Fiber | 0.2 g | |
|
3.7 WW Points | ||||
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Rated by 3 users (3.0)
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