If there is one cooking magazine out there that I always turn to, it’s Cooking Light. I have always been able to find such amazing recipes to try within its pages, and I love the added bonus of how the dishes are healthy for you as well. Foodies rejoice!
These lemon cheesecake bars were no exception, as they only contain roughly around 6g sugar. The recipe is also simple overall (perfect for beginners!), even with my tweaks, and easily satisfied my need for something citrusy.
I will warn y’all, though, that these babies go fast. I mean, one minute you’re cutting them up and the next there’s only half a pan left. So if you want some for yourself, put a few in a container right after you cut them. Otherwise, your chances of getting more than one or two are going to be slim to none.
Hands-on time: 25-30 min
Total time: 3-4 hr
1 cup pastry flour
1/3 cup sliced almonds, toasted (I used pecans as well as almonds)
1 tablespoon canola oil (I used olive oil for baking and cooking instead)
1/4 teaspoon kosher salt
1/4 cup cold butter, cut into small pieces
3/4 cup fat-free Greek Yogurt (I used two single cups of Dannon Plain Non Fat Greek Yogurt)
1/3 cup granulated sugar
1 tablespoon lemon rind
1/3 cup plus 1 tablespoon fresh lemon juice (I used 1 cup to make it more citrusy)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 8 oz package 1/3-less fat cream cheese
2 large eggs
- Preheat oven to 350℉.
- To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds (/pecans), powdered sugar, oil, and salt in a food processor; pulse until nuts are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7 in glass baking pan coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350℉ for 23 minutes or until lightly browned. (*Note that this time is variant upon your elevation). Remove from oven; cool completely.
- Reduce oven temperature to 325℉.
- To prepare the filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325℉ for 30 minutes or until set.
- Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.
Serves 18. Calories: 129; Fat: 7.7g (sat:3.5, mono:2.6, poly:O.8g) ; Protein: 4g; Carb: 12g; Fiber: 1g; Sugars 6g (est. added sugars 5g); Cholesterol: 37mg; Iron: Omg; Sodium: 130mg; Calcium: 34mg.
(Recipe found in Cooking Light Jan/Feb 2016 issue)