This is a Cooking Light recipe, although I think I first encountered it in adamswife's blog. The first time I made them, last summer, I forgot to put the eggs in the filling. Well needless to say that didn't exactly work so I decided to give them another try last night. They are so good, so tart and are the perfect treat on these hot Spring days. Give them a try soon, you won't regret it!
Butter Crunch Lemon-Cheese Bars
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.
To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
8 servings (serving size: 1 bar)
CALORIES 281(29% from fat); FAT 9g (sat 5.2g,mono 2.6g,poly 0.6g); PROTEIN 6.7g; CHOLESTEROL 49mg; CALCIUM 40mg; SODIUM 298mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 44.5g
Greg Patent , Cooking Light, JANUARY 2001