4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
½ cup cholesterol-free egg substitute
1 (8-ounce) container fat-free sour cream
5 packets Splenda sugar substitute (or sugar, if desired)
2 cup fresh raspberries, or other berries
1. Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into the prepared pan, and spread out evenly.
3. Bake for 40 minutes or until set. Cool completely in pan on wire rack.
In medium bowl combine sour cream and 3 packets sugar substitute. Wisk until smooth. Spoon sour cream mixture over the cooled cheesecake smoothing evenly over top. Refrigerate overnight.
Toss berries with 3 packets sugar substitute 30 minutes before serving. Let stand at room temperature. Just before serving, toss the berries with 1 teaspoon lemon peel. Spoon the berry mixture on top of cheesecake. Cut into 12 bars. Store in airtight container. Makes 12 bars.