Blueberry Cheesecake Bars

Here's a special recipe for a lighter version of Blueberry Cheesecake Bars. Enjoy!

Ingredients:
1-1/4 cups graham cracker crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese, softened
2/3 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water

Directions:
1. Preheat oven to 350ºF. Spray an 8x8-inch baking pan with nonstick cooking spray. Set aside.
2. Combine crumbs, Splenda® Granulated Sweetener and butter, mix well. Firmly press mixture in bottom of prepared pan. Bake in preheated oven 5 minutes. Remove from oven; set aside
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda® Granulated Sweetener, beating until blended . Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
4. Bake 30 to 35 minutes or until firm. Remove from oven. Cool on a wire rack for 30 minutes. Cover and chill 2 hours.
5. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

(Makes 20 servings.)

Nutrients Per Serving: Calories 100 (calories from fat 60), Protein 3g, Fat 6g (Saturated Fat 3g), Carbohydrates 7g, Dietary Fiber 0g, Cholesterol 40mg, Sodium 110mg, Sugars 3g.

(Original recipe taken from Splenda® Brand Recipe Card Collection.)

Notes from Betty: It is important to remember that Splenda® Granulated No Calorie Sweetener tastes like sugar, but performs differently than sugar in cooking and baking recipes. All freshly baked goods are best eaten within 24 hours. If you want to keep your baked goods made with Splenda® longer, wrap well and freeze.