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A great dessert option for your next holiday party, these sweet cheesecake bars have an oat crust and a cranberry-orange sauce that's swirled on top and baked right in. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan bring cranberries, orange juice and 2 tablespoons granulated sugar to boiling; reduce heat. Simmer 10 to 15 minutes or until slightly thick. Cool slightly. Transfer to a food processor; cover and process until smooth. Strain through a fine-mesh sieve into a bowl (should have about 1/3 cup); discard solids. Wash processor bowl and blade.

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  • Preheat oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with cooking spray. For crust, place oats in food processor; cover and process until coarsely ground. In a small bowl combine ground oats, flour, brown sugar and melted butter. Press onto bottom of the prepared pan (crust will be thin).

  • In a large bowl beat cream cheese, 3/4 cup granulated sugar and vanilla with a mixer on medium until smooth. Beat in milk. Stir in eggs just until combined.

  • Spread cream cheese mixture over crust. Drop cranberry mixture by teaspoonfuls onto cream cheese mixture. Swirl slightly to marble.

  • Bake 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Cut into bars, wiping knife between cuts.

Tips

Tip: We do not recommend using sugar substitutes for this recipe.

Nutrition Facts

135 calories; 7.3 g total fat; 3.9 g saturated fat; 50 mg cholesterol; 92 mg sodium. 71 mg potassium; 14.5 g carbohydrates; 0.6 g fiber; 11 g sugar; 3.5 g protein; 282 IU vitamin a iu; 3 mg vitamin c; 9 mcg folate; 34 mg calcium; 8 mg magnesium;

Reviews

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