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TracyD

Blueberry Cheesecake Bars - run thru mastercook please?

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I don't have mastercook, so any help appreciated! Recipe courtesy of a friend (not sure where he got it originally)

 

********************************************

Blueberry Cheesecake Bars

 

Ingredients

 

Crust

1 1/4 cups graham cracker crumbs

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

1/3 cup light butter, melted

 

Filling:

12 ounces reduced fat cream cheese, softened

2/3 cup SPLENDA® No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

 

Topping:

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

 

Directions

 

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

 

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.

 

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

 

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.


HW/SW: 253.2 (6/15/10)

CW: 195.8

WI Tuesday mornings

 

My goal 10,000 fitness minutes in 2011.

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As you wrote it, i came up with the following in Mastercook. It didn't say how many servings. I guestimated 12, for an 8 x 8 pan - 4.05 POints

Per Serving (excluding unknown items): 161 Calories; 10g Fat (54.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

9 bars - 5.16 points.

Per Serving (excluding unknown items): 214 Calories; 13g Fat (54.0% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 402mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

 

To lower the points, you could alter the recipe with egg beaters, FF cream cheese, sour cream, and decrease the light butter ... but I don't know how it would turn out.


quotation-open.png Success is the sum of small efforts repeated day in and day out. quotation-close.png

 

Barb A

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I don't have mastercook, so any help appreciated! Recipe courtesy of a friend (not sure where he got it originally)

 

********************************************

Blueberry Cheesecake Bars

 

Ingredients

 

Crust

1 1/4 cups graham cracker crumbs

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

1/3 cup light butter, melted

 

Filling:

12 ounces reduced fat cream cheese, softened

2/3 cup SPLENDA® No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

 

Topping:

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

 

Directions

 

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

 

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.

 

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

 

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.

 

These blueberry cheesecake bars sound delish! I'm going to make them this weekend.

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