Jim's Blueberry Cheesecake Bars - 3 Points for Weight Watchers
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 8 x 8 inch pan
- Serves:
- 20
ingredients
- 295.73 ml graham cracker crumbs
- 226.79 g artificial sweetener, i. e. Splenda
- 78.78 ml light butter, melted
- 340.19 g light cream cheese
- 177.48 ml light cream cheese, softened
- 78.78 ml egg white
- 78.78 ml reduced-fat sour cream
- 9.85 ml vanilla extract
- 236.59 ml unsweetened frozen blueberries
- 59.14 ml no-sugar-added apricot jam
- 14.79 ml water
directions
- Preheat oven to 350 degrees.
- Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
- Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
- Firmly press this mixture into the bottom of the prepared pan.
- Bake for 5 minutes and remove from oven and set aside.
- Beat the cream cheese at medium speed until smooth.
- Gradually add the remaining Splenda beating until blended.
- Add the egg whites and beat well.
- Add the sour cream and the vanilla beating just until blended.
- Gently stir in the blueberries.
- Pour this mixture onto the crust.
- Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
- Cover and chill for 2 hours.
- To make the topping: combine the apricot preserves and the water in a small saucepan.
- Cook over medium heat stirring constantly untilthe jam melts.
- Spread over filling.
- Cut into 20 bars.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey