Healthy "Red White and Blue" Swirled Cheesecake Bars
Serving Size / Yield
- 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
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