Prep Time: 25 minutes
Cook Time: 45 minutes, plus chilling
1 1/4 cups graham cracker crumbs
1/3 cup Splenda® No Calorie Sweetener, granulated
6 Tbs butter, melted
1 (12 oz) pkg reduced-fat cream cheese, softened
1/2 cup liquid egg substitute (or 2 eggs)
1/3 cup reduced-fat sour cream
2 tsp vanilla extract
1/2 cup Dole Frozen Blueberries, thawed and mashed with a fork
1/4 cup reduced-sugar apple jelly
Preheat oven to 350° F. Spray an eight-inch square pan with cooking spray and set aside.Combine graham cracker crumbs, 1 Tbs Splenda® and melted butter.
Press mixture evenly in the bottom of the baking pan to create a crust. Bake 5 minutes. Remove from oven. Beat the cream cheese with an electric mixer until smooth. Stir in remaining Splenda® and beat until smooth. Add egg substitute. When smooth, blend in the sour cream and vanilla. Pour this mixture over the crust. Spoon the blueberries over top and blend in several knife strokes to create a marbled effect.
Bake 35 minutes or until firm. Cool on a wire rack for 30 minutes, and chill 2 hours. Place the apple jelly in a cup. Microwave briefly to melt the jam. Stir and spread over the filling. Cut into 16 bars.
Nutritional Information: Calories Per Serving: 165, Fat: 12 g (7 g Saturated Fat), Cholesterol: 36 mg, Sodium: 156 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 4 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.