Lemon Cream Bar Directions:
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Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
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In a bowl, combine whole wheat flour and sugar substitute. Cut in the light butter until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
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Bake for 15–20 minutes or until lightly golden. Remove from oven and let cool slightly.
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In a separate bowl, whisk together the granulated sugar substitute and all-purpose flour. Add eggs, lemon juice, and lemon zest, whisking until smooth. Pour over the crust.
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In another bowl, beat cream cheese with powdered sugar substitute and vanilla extract until creamy. Gently spread over the lemon layer.
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Return to the oven and bake for 20–25 minutes, or until the filling is set.
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Cool to room temperature, then refrigerate for at least 2 hours.
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Dust with powdered sugar substitute before serving, if desired.
WW Points Calculation:
Whole wheat flour (1 cup): 4 points
Sugar substitute (⅓ + ¾ cup): 0 points
Light butter (¼ cup): 10 points
All-purpose flour (2 tbsp): 1 point
Eggs (4): 0 points
Lemon juice + zest: 0 points
Reduced-fat cream cheese (8 oz): 12 points
Powdered sugar substitute (¼ cup): 0 points
Vanilla extract + cooking spray: 0 points
Total Points: 27
Servings: 12
Per Serving: 2 points
Nutrition Information:
Calories: 120
Fat: 5g
Protein: 6g
Carbohydrates: 12g
Sugar: 2g
Sodium: 150mg
I'm waiting for your comments! Enjoy!
