Blueberry Lemon Cheesecake Bars

These were a hit at work. blueberrycheesecakebars

Blueberry Lemon Cheesecake Bars

18.25 oz yellow cake mix

2 TB butter, melted

½ c. water

2 eggs, divided

2 (8oz) pkgs light cream cheese

½ c. Splenda

1 tsp dried lemon peel

1 tsp lemon flavoring

1 TB lemon juice

2 c. fresh blueberries

 

Preheat oven to 350*. Spray 13×9 with cooking spray and set aside. In medium bowl, combine cake mix, butter, water and 1 egg. Wet hands and pat mixture into prepared pan. In medium bowl, with mixer, combine cream cheese, 1 egg, Splenda, lemon peel, flavoring and lemon juice. Pour over cake mixture and smooth out. Top with blueberries. Bake 50 minutes or until center is set.

Yield: 15 servings. Per serving= 194 Calories; 7g Fat (31.9% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 272mg Sodium.

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Banana Rum Cake

Delicious!

Banana Rum Cake

3 bananas, mashed

18.25 oz yellow cake mix

1/3 c. banana rum

2 eggs

1/4 tsp baking soda

1/3 c. chopped pecans

Preheat oven to 350*. Spray Bundt pan with cooking spray. Thaw bananas in microwave. Combine bananas with cake mix, rum, eggs, baking soda and pecans. Pour into Bundt pan and bake 45 minutes or until lightly browned.

Yield: 12 servings. Per serving= 223 Calories; 7g Fat (29.0% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 274mg Sodium

 

Turtle Monkey Bread

turtlemonkeybreadPretty tasty!

Turtle Monkey Bread

2 tubes Pillsbury buttermilk biscuits

1/3 c. packed brown sugar

2 TB butter

1/4 c. Stevia

1/3 c. chopped pecans

1/3 c. mini chocolate chips, melted

Spray 2 quart slow cooker with cooking spray. Cut biscuits into quarters. Combine brown sugar and butter in measuring cup and heat in microwave until melted and combined. Watch closely so it doesn’t burn. Place Stevia in a large zip close bag and add biscuit quarters; shake to coat. Pour half the pecans in slow cooker; add half the biscuits. Top with half of butter mixture. Add remaining biscuits and top with butter mixture and pecans. Cover and cook 2 hours or until edges are lightly browned. Melt chocolate chips.  Remove monkey bread from crock and pour chocolate chips over the top.

Yield: 10 servings. Per serving= 193 Calories; 7g Fat (33.8% calories from fat); 3g Protein; 30g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 385mg Sodium