Nutrition per serving may change if servings are adjusted.
⅔ cup all-purpose flour
⅔ cup ground unsalted pretzels (about 1¾ cup pretzels)
3 tablespoons packed brown sugar (see Tip)
½ cup light butter with canola oil, melted
12 ounces reduced-fat cream cheese, softened
¼ cup granulated sugar (see Tip)
1½ teaspoons vanilla
1 teaspoon finely shredded lemon peel
¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, beaten
1 cup fresh raspberries
2 tablespoons powdered sugar
Preheat oven to 350°F. Grease an 8x8-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. Stir together flour, ground pretzels, and brown sugar in a medium bowl. Stir in melted butter just until combined. Press crumbs into the bottom of the prepared pan. Bake for 15 minutes.
Meanwhile, beat cream cheese with an electric mixer in a medium bowl on medium speed just until smooth. Beat in granulated sugar, vanilla, and lemon peel until light and fluffy. Gradually add egg, beating on low speed just until combined. Spread the cream cheese mixture over the partially baked crust. Sprinkle with raspberries.
Bake for 25 to 30 minutes or until the cream cheese layer is set. Cool completely in the pan on a wire rack. Cover and chill for 2 to 24 hours before serving. Dust with powdered sugar before serving. Cut into bars to serve. Store in the refrigerator.
Tip: If using a sugar substitute, we recommend Sweet'N Low Brown to substitute for the brown sugar, and Splenda Sugar Blend for Baking or Equal Sugar Lite to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar or ¼ cup granulated sugar. Nutrition Per Serving with Substitute: same as below, except 141 cal., 15 g carb. (6 g sugars), 177 mg sodium.