These tasted good but the cream cheese was really hard to spread on the cake. it kept tearing the cake–even after i heated it a little bit. I think i’d like to try them again with a marshmallow and cream cheese frosting.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce .3 oz package sugar free lime jello
8 oz light cream cheese
8 oz fat free cream cheese
¼ cup Splenda
1 TB Tequila
1 lime — sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan. Beat cream cheese, Splenda and lime gelatin powder in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly add Tequila. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 130 Calories; 4g Fat (29.0% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.