Yogurt Raspberry Cheesecake Bars

  • Prep Time 15 min
  • Total Time 2 hr 35 min
  • Servings 36

Ingredients

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2
cup butter or margarine, softened
1
egg
1
package (8 oz) cream cheese, softened
1/4
cup Gold Medal™ all-purpose flour
2
eggs
1
container (6 oz) Yoplait® Light Fat Free raspberry cheesecake yogurt
2
cups fresh or frozen raspberries, thawed if frozen

Directions

Directions

  • 1 Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray.
  • 2 In medium bowl, stir cookie mix, butter and 1 egg until stiff dough forms. Reserve 1/2 cup of the dough. Using floured fingers, press remaining dough in bottom of pan. Bake 10 minutes.
  • 3 Meanwhile, in large bowl, beat cream cheese, flour, eggs and yogurt with electric mixer on medium speed until smooth. Spread evenly over partially baked base; top with raspberries. Crumble reserved oatmeal dough over top.
  • 4 Bake 30 to 35 minutes or until top is light golden brown. Cool 10 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Garnish bars with fresh raspberries, if desired. Cover and refrigerate any remaining bars.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
90mg
4%
Potassium
60mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.