Name: Red, White & Blue Cheesecake Bars
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 graham cracker crust (9 inches) -; 3/4 cup 2% cottage cheese -; 1 package (8 ounces) reduced-fat cream cheese -; Sugar substitute blend equivalent to 1 cup sugar -; 1 teaspoon grated lemon zest -; 2 tablespoons lemon juice -; 1 teaspoon vanilla extract -; 2 large egg whites, room temperature -; 1 large egg, room temperature -; 1/3 cup reduced-sugar strawberry preserves -; 1/2 cup fresh blueberries -

Ingredients for - Red, White & Blue Cheesecake Bars

1. 1 graham cracker crust (9 inches)

2. 3/4 cup 2% cottage cheese

3. 1 package (8 ounces) reduced-fat cream cheese

4. Sugar substitute blend equivalent to 1 cup sugar

5. 1 teaspoon grated lemon zest

6. 2 tablespoons lemon juice

7. 1 teaspoon vanilla extract

8. 2 large egg whites, room temperature

9. 1 large egg, room temperature

10. 1/3 cup reduced-sugar strawberry preserves

11. 1/2 cup fresh blueberries

How to cook deliciously - Red, White & Blue Cheesecake Bars

1 . Stage

Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.

2 . Stage

Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.

3 . Stage

Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.

4 . Stage

Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

5 . Stage

Lifting with foil, remove cheesecake from pan. Cut into 12 bars.