{ Prep time: 15 mins / Difficulty: Easy / Yields: 20 small bars }
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup splenda, granulated
1/3 cup unsalted butter, melted
12 oz 1/3 less fat cream cheese, softened
2/3 cup splenda, granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 tsp vanilla
3/4 cup fresh or frozen blueberries (sweetened, if frozen)
Directions:
1. Preheat oven to 350 degrees. Grease an 8" square pan with cooking spray. Set aside.
2. Combine graham cracker crumbs, splenda and butter; mix well. Firmly press mixture evenly into bottom of prepared pan. Bake 5 mins. Remove from oven; and set aside.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add spelnda, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently fold in blueberries. Pour mixture into prepared pan.
4. Bake for 30-35 mins, or until firm. (Edges will turn golden brown.) Remove from oven and cool on a wire rack for 30 mins. Cover and chill 2 hours.
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