Ingredients
1 cup all-purpose flour1/2 cup ground walnuts3 tablespoons brown sugar blend1/4 cup cold butterFILLING:4 ounces reduced-fat cream cheese4 ounces fat-free cream cheese1/3 cup sugar2 teaspoons all-purpose flour1/4 cup egg substitute2 tablespoons fat-free milk1 tablespoon lemon juice1/2 teaspoon vanilla extract
Preparation
In a small bowl, combine the flour, walnuts and brown sugar blend; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until lightly browned.
Meanwhile, in a small bowl, beat the cream cheeses, sugar and flour until light and fluffy. Beat in the egg substitute, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake for 12-15 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers.
