*Recipe Alert* MMMMM.... Blueberry-Lemon Cheesecake Bars

Blueberry-Lemon Cheesecake Bars
 

 I was lucky enough to snag this recipe out of a Readers Digest Mag at one of Bob's Doctor's Appointments.  They are suprisingly delicious and extremely healthy for you!


Crust


1 1/2 cups  wheat pastry flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons unsalted butter, softened

2 tablespoons canola oil

1/2 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

Filling

12 ounces (340 grams) reduced-fat cream cheese (Neufchâtel)

1/2 cup sugar

1 tablespoon cornstarch

2 large eggs, lightly beaten

4 teaspoon freshly grated lemon zest

1 1/2 teaspoon vanilla extract

3 cups fresh or partially thawed frozen blueberries



Directions:

Preheat the oven to 350°F  & coat a 9 x 13-inch baking dish with nonstick spray.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Beat the butter, oil, and sugar with an electric mixer in a mixing bowl until smooth. Add the egg and vanilla. Beat until smooth. Add the dry ingredients and mix with a rubber spatula just until the dry ingredients are moistened. Transfer the dough to the prepared baking dish. Use a piece of plastic wrap to press it into an even layer.

 Bake the crust, uncovered, until puffed and starting to brown around the edges, about 20 minutes.

Blend the cream cheese, sugar, and cornstarch with an electric mixer or in a food processor until smooth and creamy. Add the eggs, lemon zest, and vanilla. Beat or process until smooth. Spread the blueberries over the crust. Pour the cream cheese batter over the blueberries, spreading evenly

 Bake the bars until the filling has set,  at least 35 to 40 minutes. Let cool completely in the pan on a wire rack. Cut into 24 bars with a sharp knife that has been coated with nonstick spray.

You can freeze these bars for up to one month!  Great for lunches!  :o)