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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cheesecake will never truly be good for me, but at least it can be better for me! Ingredients:
1/4 cup light margarine, softened |
1 tablespoon light margarine, softened |
1/3 cup light brown sugar, packed |
1 cup whole wheat flour |
1/4 cup pecans, chopped |
8 ounces light cream cheese, softened |
1/2 cup sugar |
3 tablespoons egg whites |
2 tablespoons 2% low-fat milk |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. With electric mixer at medium speed, cream together margarine & brown sugar.
3. Stir in flour & pecans. Set aside 1 cup of mixture, & press remainder in bottom of 8” baking dish.
4. Bake at 12-15 minutes. Remove from oven & set aside.
5. Beat cream cheese at high speed until smooth. Gradually add 1/2 c sugar, beating until light & fluffy.
6. Add egg whites & remaining ingredients, mixing well.
7. Spread cream cheese mixture evenly over baked crust.
8. Sprinkle reserved flour mixture evenly over batter.
9. Bake 25 minutes.
10. Cool to room temperature; then chill thoroughly.
11. Cut into bars or squares & serve.
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