Recipes: Lemon Cheesecake. Crunch Bars With Peanuts
Preparation: 15 minutes Makes 12 servings
1-1/4 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
3 pkg. (250g each) Philadelphia Light Brick
3/4 cup Cool Whip Light Whipped Topping
Grated peel and juice from 2 medium lemons
3/4 cup sugar
Preheat oven to 350 degrees F. Mix graham crumbs and butter; press firmly onto bottom of 9-inch spring-form pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 45 to 50 min., or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hours or overnight (do not freeze). Top with whipped topping just before serving. Garnish with additional lemon peel, if desired.
Crunch Bars With Peanuts
1 tsp Vanilla Extract
1/2 cup Low-fat Cottage cheese
1/2 tsp Ground Cinnamon
1/4 cup Water
1 cup Natural, Chunky Peanut Butter
5 scoops Vanilla Protein Powder
1/2 cup Oat Flour
1/4 cup Sliced Almonds
Puree first 5 ingredients in a food processor, then transfer to a large bowl. Mix in peanut butter. Add protein powder and oat flour and mix well. Line a 9”x 9” dish with almonds, cover with extra wrap and refrigerate for 2 hours. When chilled, cut into bars.
Try it: this tasty, protein-packed snack is great on the go!