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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Skinny Chocolate Chip Cheesecake Bars Recipe

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This recipe for Skinny Chocolate Chip Cheesecake Bars is from Arnold Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
6 full-sheet graham crackers
2 Tbs. butter, melted

Filling
8 oz 1/3 fat cream cheese, softened
3/4 cup Greek yogurt (use sweetened yogurt for sweeter cheesecake)
2 egg whites
1/4 cup sugar
2 Tbs. flour
1 Tbs. fresh lemon juice
2 tsp. vanilla
1/2 cup mini chocolate chips
Directions:
Directions:
Preheat oven to 350°. Line 8" x 8" baking pan with aluminum foil with overhang on sides

Crust: In food processor, pulverize graham crackers into a fine crumb. Pour into medium bowl and mix with butter. Press into lined pan; bake for 8 minutes.

Filling: Beat softened cream cheese for 1 minute, using mixer. Beat in yogurt, egg whites, sugar, and flour until mixture is smooth and creamy. Add lemon juice and vanilla; beat until combined. Fold in chocolate chips.

Spread filling on crust, bake for 25 minutes, covering with foil after 20 minutes to prevent browning. Allow to cool, and chill at least 3 hours in refrigerator.

 

 

 

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