Lemon Cheesecake Squares: makes 16 ( 3 points)
Crust:
20 reduced fat vanilla wafers, crushed
1/2 c. flour
1/4 c. brown sugar
1/4 c. light stick butter
Filling:
1 ( 8 oz) package reduced fat cream cheese
1 c. sugar
2 eggs
2 T. flour
1 T. grated lemon peel
juice of one lemon ( at least 1/4 c.)
1/4 tsp. baking powder
2 tsp. powdered sugar
Preheat oven to 350 and spray an 8" square pan with cooking spray.
Combine wafer crumbs, 1/2 c. flour and brown sugar. Cut in butter. Press into bottom of pan and bake 15 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs and 2 T. flour and beat well. Blend in 1 T. lemon peel, lemon juice and baking powder. Pour over cooked crust. Bake 25-28 minutes or until center is set. Cool completely. Refrigerate at least 2 hours. Sprinkle with powdered sugar. Cut into 16 squares.
Crust:
20 reduced fat vanilla wafers, crushed
1/2 c. flour
1/4 c. brown sugar
1/4 c. light stick butter
Filling:
1 ( 8 oz) package reduced fat cream cheese
1 c. sugar
2 eggs
2 T. flour
1 T. grated lemon peel
juice of one lemon ( at least 1/4 c.)
1/4 tsp. baking powder
2 tsp. powdered sugar
Preheat oven to 350 and spray an 8" square pan with cooking spray.
Combine wafer crumbs, 1/2 c. flour and brown sugar. Cut in butter. Press into bottom of pan and bake 15 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs and 2 T. flour and beat well. Blend in 1 T. lemon peel, lemon juice and baking powder. Pour over cooked crust. Bake 25-28 minutes or until center is set. Cool completely. Refrigerate at least 2 hours. Sprinkle with powdered sugar. Cut into 16 squares.
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