Recipe: Low-Fat Raspberry Cheesecake Bars



3 tablespoons butter, melted
3 tablespoons unsweetened applesauce
2 cups graham cracker crumbs
2 (8-ounce) packages reduced-fat cream cheese
¾ cup sugar
1 egg
¼ cup egg substitute (or 2 egg whites)
1 tsp vanilla
1 (10-ounce) jar seedless raspberry jam or preserves
1 cup fresh raspberries, lightly crushed


1. Heat oven to 350 degrees.
2. Mix butter, applesauce and graham cracker crumbs and press onto bottom of 13-by-9 inch pan; refrigerate until ready to use.
3. Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg, egg substitute (or egg whites) and vanilla; beat until well-blended.
4. Stir jam in jar until softened; spread evenly onto crust. Top jam with berries, then cream cheese mixture.
5. Bake 30 minutes or until slightly puffed.
6. Cool completely before cutting into bars. Keep refrigerated.

Makes 24 servings

Nutrition information (per serving)

Calories: 165
Protein: 3 g
Total fat: 6 g
Saturated fat: 3 g
Cholesterol: 25 mg
Total carbohydrate: 25 g
Sugar: 19 g
Dietary fiber: 0.6 g
Sodium: 169 mg
Potassium: 59 mg

Recipe courtesy of Children’s Hospital Pediatric Nutrition Support Team