Makes 20 bars Calories 100 Prep Time 15 minutes Total Time 3 hours, 15 minutesMade with Splenda® Original Sweetener
Ingredients
For the crust:
1 ¼ cups graham cracker crumbs
¼ cup Splenda® Granulated Sweetener
⅓ cup light butter, melted
For the filling:
12 ounces reduced fat cream cheese, softened
⅔ cup Splenda® Granulated Sweetener
2 large eggs
⅓ cup reduced fat sour cream
2 teaspoons vanilla extract
¾ cup fresh or frozen blueberries
¼ cup reduced sugar apricot preserves
1 tablespoon water
Nutrition Info Per Serving
Serving Size: 1 bar
Calories
100
Total Fat
6g
Saturated Fat
3.5g
Cholesterol
40mg
Sodium
110mg
Total Carbs
8g
Dietary Fiber
0g
Sugars
3g
Protein
3g
Instructions
To make the crust:
Preheat oven to 350°F. Spray an 8” square pan with cooking spray.
In a bowl, combine graham cracker crumbs, Splenda Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven and let cool.
To make the filling:
In a bowl using an electric mixer, beat cream cheese on medium speed until smooth. Gradually add Splenda Sweetener, beating until blended.
Add eggs one at a time, beating well after each addition. Add sour cream and vanilla extract, beating just until blended.
Fold in blueberries. Pour mixture into prepared pan.
Bake for 30–35 minutes, or until set. Remove from oven and cool on a wire rack for 30 minutes. Cover and refrigerate 2 hours.
In a small saucepan, combine apricot preserves and water; cook over medium heat, stirring constantly until jam melts.
Spread over filling. Let glaze set before cutting into bars.
