Wednesday, September 08, 2004
Categories:
Dessert
Yield:
Ingredients:
Butter-flavored cooking spray
1 package (18.25 ounces) French vanilla cake mix
1/4 cup light margarine, melted
1/4 cup egg substitute, divided use
1 package (8 ounces) fat-free cream cheese
6 tablespoons frozen lemonade concentrate, thawed, divided use
2 1/2 cups powdered sugar, divided use
1 tablespoon grated lemon zest
Directions:
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, margarine and 2 tablespoons 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, 3 tablespoons lemonade concentrate and remaining 2 tablespoons egg substitute.
Beat until smooth.
Pour over crust.
Sprinkle with reserved crumb mixture.
Bake 17 to 22 minutes or until very light golden brown. Cool 10 minutes
In a small bowl, combine remaining 1/2 cup powdered sugar, zest and remaining 3 tablespoons lemonade concentrate.
Beat until smooth.
Drizzle over top.
Cool completely before cutting into bars
Nutrition Facts:
220 calories, 44g carbohydrate, 4g protein, 4g fat, 1.5g saturated fat, 0mg cholesterol, 0.1g dietary fiber, 280mg sodium
Source:
Adapted recipe by Grace Bandeh, RD, LD and Rachel Cly, RD, LD