Mocha Cheesecake Bars - 9g Carbs, 0g Dietary Fiber, 4g Sugars
This bar cookie pairs a crunchy graham cracker with a creamy mint flavored cheesecake filling to create a sumptious dessert.
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated (or your sugar substitute)
1/3 cup light butter, melted
12 oz reduced fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1 1/4 tsp instant espresso granules
2 large eggs
1 tsp cocoa powder
1/4 cup reduced fat sour cream
2 tsp vanilla extract
1/2 cup white chocolate chunks
preheat oven to 350 degrees F. Spray an 8 x 8 inch square baking pan with vegetable cooking spray. Set aside. Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
beat cream cheese at medium speed with an electric mixer until smooth. Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust. Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 servings
Nutritional Information Per Serving: Calories: 120 ; Protein: 4 g ; Fat: 8 g ; Sodium: 120 mg; Cholesterol: 40 mg ; Saturated Fat: 4.5 g ; Dietary Fiber: 0 g ; Sugars: 4 g ; Carbohydrates: 9 g
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