Swirl Cheesecake Bars

I- Ingredients for 12 servings:

• 1 Pre-made Pie Crust;
• 1 (8-oz.) Pack Reduced-Fat Cream Cheese Softened;
• 3/4 Cup sugar substitute (or 2 Tbs Stevia);
• 3/4 Cup Low-Fat Cottage Cheese, (pureed in a blender until smooth);
• 1 whole egg;
• 2 egg whites;
• 1 tsp vanilla extract;
• juice of half lemon (2 Tbsp lemon juice);
• 1/4 Cup blueberries;
• 1/3 Cup Low-Sugar Strawberry Preserves.

II- Directions:

1. Preheat oven to 375 degrees.
2. Line an 8×8-inch baking dish with foil (to ensure easy removal of bars) and spray foil with non-stick cooking spray.
3. Remove Graham Cracker Crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan.
4. Put crust into the oven to bake for 8 minutes, then remove from oven.
5. Meanwhile, when the crust is baking, cream together all of the ingredients (except for the strawberry jam and blueberries) with a hand-held mixer until smooth.
6. Remove Graham Cracker Crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan.
7. Pour filling over , smoothing out filling with a spatula.
8. Drop jelly by the spoonful over cheesecake filling. Drag a spoon (or knife) gently through filling to create marbling. Drop blueberries evenly over cheesecake.
9. Place in the oven and bake for 30-35 minutes, or until cheesecake is almost set in the center.
10. Let cool, and chill in the refrigerator for a few hours or overnight.
11. After chilled, remove from the refrigerator, and pull entire cheesecake out of the pan.
12. Use foil to lift cheesecake out of the pan and onto a cutting board.
13. Cut into 12 even bars.
14. Refrigerate until ready to serve. Enjoy!!

III- Nutrition Facts per Bar:

• 100 Calories;
• Fat: 3.5g;
• Saturated fat: 2g;
• Cholesterol: 30mg;
• Carbs: 12g;
• Fiber: <1g;
• Sugars: 8g;
• Protein: 5g.

Smart Points Value: 4