Healthy "Red White and Blue" Swirled Cheesecake Bars

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Knowing that Fourth of July is coming up, I knew I had to roll-up my sleeves and get to work on a patriotic and tasty dessert for all of the summer BBQs that are bound to take place! Due to the fact that I’ve had many requests lately for a healthier alternative to a rich cheesecake recipe, I decided to add a patriotic version to my recently composed Dashing Dish cheesecake recipe! Found at http://www.dashingdish.com/2011/06/red-white-and-blue-swirled-cheesecake-bars/

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Michigan

Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 pre-made graham cracker pie crust
  • 1 (8-oz.) pkg. reduced-fat cream cheese, softened
  • 3/4 C. sugar substitute (or 2 Tbs. stevia)
  • 3/4 C. low-fat cottage cheese, (pureed in a blender until smooth)
  • 1 whole egg
  • 2 egg whites
  • 1 tsp. vanilla extract
  • juice of one sm. lemon (or 2 Tbs. lemon juice)
  • 1/4 C. blueberries
  • 1/3 C. low-sugar strawberry preserves

Directions

Preheat oven to 375 degrees. Line an 8×8-inch baking dish with foil (to ensure easy removal of bars) and spray foil with non-stick cooking spray. Remove graham cracker crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan. Put crust into the oven to bake for 8 minutes, then remove from oven.

Meanwhile, when crust is baking, cream together all of the ingredients (except for the strawberry jam and blueberries) with a hand-held mixer until smooth.   Pour filling over graham cracker crust, smoothing out filling with a spatula.  Drop jelly by the spoonful over cheesecake filling. Drag a spoon (or knife) gently through filling to create marbling. Drop blueberries evenly over cheesecake. Place in the oven and bake for 30-35 minutes, or until cheesecake is almost set in the center.

Let cool, and chill in the refrigerator for a few hours or overnight. After chilled, remove from the refrigerator, and pull entire cheesecake out of pan. Use foil to lift cheesecake out of pan and onto a cutting board. Cut into 12 even bars, (I used a pizza cutter and wiped the blade clean with a paper towel between each cut). Refrigerate until ready to serve. Enjoy!

Store in an airtight container in the refrigerator. Calories: 133 Calories Per Bar Weight Watcher PointsPlus Value: 4 per bar