Hi--
One of the ladies in my circle at church made this for our last meeting for refreshments...they are just wonderful and you can't tell at all that they are low fat! They are great!!
Enjoy!
hugs,
peg
Reduced Fat Cranberry Cheescake Bars
2 cups plus 2 TBS flour
1 cup quick cooking oats
3/4 cup firmly packed light brown sugar
1/2 cup margarine, melted
1 (8 oz)pkg Neufchatel cheese, softened
1 (14 oz.)can Eagle Brand FAT FREE Sweetened condensed milk
4 egg whites (I used 1/2 cup of Eggbeaters)
1 tsp vanilla extract
1 (16 oz) can whole berry cranberry sauce
2 TBS cornstarch
Heat oven to 350. In bowl, combine:
2 cups flour, oats, sugar and margarine; mix until crumbly. Press 1/2 mixture on bottom of greased 13x9: baking pan; bake 10 minutes. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, remaining flour and vanilla; mix well. Pour over crust. Combine cranberry sauce and cornstart until blended; spoon over cheese mixture. Sprinkle remaining crumb mixture over top. Bake 30 to 35 minutes. Refrigerate leftovers. Makes 36 bars.
Per Bar: Calories 140; Fat 3.5 g.
Recipe Source: Charlene Blackburn
One of the ladies in my circle at church made this for our last meeting for refreshments...they are just wonderful and you can't tell at all that they are low fat! They are great!!
Enjoy!
hugs,
peg
Reduced Fat Cranberry Cheescake Bars
2 cups plus 2 TBS flour
1 cup quick cooking oats
3/4 cup firmly packed light brown sugar
1/2 cup margarine, melted
1 (8 oz)pkg Neufchatel cheese, softened
1 (14 oz.)can Eagle Brand FAT FREE Sweetened condensed milk
4 egg whites (I used 1/2 cup of Eggbeaters)
1 tsp vanilla extract
1 (16 oz) can whole berry cranberry sauce
2 TBS cornstarch
Heat oven to 350. In bowl, combine:
2 cups flour, oats, sugar and margarine; mix until crumbly. Press 1/2 mixture on bottom of greased 13x9: baking pan; bake 10 minutes. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, remaining flour and vanilla; mix well. Pour over crust. Combine cranberry sauce and cornstart until blended; spoon over cheese mixture. Sprinkle remaining crumb mixture over top. Bake 30 to 35 minutes. Refrigerate leftovers. Makes 36 bars.
Per Bar: Calories 140; Fat 3.5 g.
Recipe Source: Charlene Blackburn