Here is a really good little recipe for some "hip-friendly" Lemon Cheesecake Bars! Only 2 little points per serving...yum...yum! Enjoy!
Lemon Cheesecake Bars
1 Box (18 oz ) Lemon Cake Mix, Dry
1/2 cup Egg Beaters
1/4 cup Unsweetened Applesauce
8 oz Fat Free Cream Cheese
1/4 cup sugar or Splenda
1 Tablespoon fresh lemon juice
1 teaspoon Lemon Zest
Preheat oven to 350 degrees.
Mix dry cake mix, 1/4 Cup of eggbeaters and applesauce until crumbly.
Reserve 1 cup of this mixture and set aside. Pat remaining mixture into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Beat cream cheese, sugar (or Splenda), lemon juice, zest and 1/4 Cup eggbeaters until light and smooth.
Spread over baked layer and sprinkle with reserved crumbs mixture.
Bake for 15 minutes more. Cool completely and cut into bars.
Sprinkle with powdered sugar before serving. Store in refrigerator. (Note: powdered sugar is not included in amount below...be sure to count it if you include it!)