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Desert Margarita Bars

Thursday, January 01, 2004
18 servings, 1 bar each
Butter-flavored cooking spray1 pkg. (18.25 oz.) French vanilla cake mix
6 T. frozen limeade concentrate, thawed, divided use
1/4 C. vegetable oil spread (7g fat per tablespoon), melted
1/4 C. egg substitute, divided use
1 pkg. (8 oz.) fat-free cream cheese
2 1/2 C. powdered sugar, divided use
1 T. grated lime zest
2 T. tequila or limeade concentrate

Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with butter-flavored spray. In a medium bowl, combine cake mix, 3 T. limeade concentrate, vegetable oil spread and 2 T. egg substitute until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture into pan. Bake 10 minutes. In a medium bowl, combine cream cheese, 2 cups powdered sugar, remaining limeade concentrate and remaining egg substitute. Beat until smooth. Pour over crust. Sprinkle with reserved crumb mixture. Bake 17-22 minutes. Cool 10 minutes. In a small bowl, combine remaining powdered sugar, lime zest and tequila. Beat until smooth. Drizzle over top. Cool completely before cutting into bars.
Nutrition Facts:
230 calories, 44g carbohydrate, 4g protein, 4.4g fat, 1.5g saturated fat, 1mg cholesterol, 0.1g dietary fiber, 277mg sodium

Adapted recipe by Grace Bandeh, RD, LD
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