Yogurt Raspberry Cheesecake Bars

Yogurt Raspberry Cheesecake Bars

Image Credit: Betty Crocker

Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup butter or margarine, softened

1

egg

1

package (8 oz) cream cheese, softened

1/4

cup Gold Medal® all-purpose flour

2

eggs

1

container (6 oz) Yoplait® Light Fat Free raspberry cheesecake yogurt

2

cups fresh or frozen raspberries, thawed if frozen

Directions

Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray.

In medium bowl, stir cookie mix, butter and 1 egg until stiff dough forms. Reserve 1/2 cup of the dough. Using floured fingers, press remaining dough in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, flour, eggs and yogurt with electric mixer on medium speed until smooth. Spread evenly over partially baked base; top with raspberries. Crumble reserved oatmeal dough over top.

Bake 30 to 35 minutes or until top is light golden brown. Cool 10 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Garnish bars with fresh raspberries, if desired. Cover and refrigerate any remaining bars.

Recipe Courtesy of Betty Crocker