Blueberry Cheesecake Bars I

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Submitted by: Makers of Splenda Sweetener Products
 * Preparation Time: 15 Minutes | Cooking Time: 35 Minutes | Total Time: 50 Minutes
 * Serves: 20

Crust

 * 1¼ cups graham cracker crumbs
 * ¼ cup Splenda no-calorie sweetener, granulated
 * ⅓ cup light butter, melted

Filling

 * 12 ounces reduced fat cream cheese, softened
 * ⅔ cup Splenda no-calorie sweetener, granulated
 * 2 large eggs
 * ⅓ cup reduced-fat sour cream
 * 2 teaspoons vanilla extract
 * ¾ cup fresh or frozen blueberries

Topping

 * ¼ cup reduced-sugar apricot preserves
 * 1 tablespoon water

Directions

 * 1) Preheat oven to 350°F.
 * 2) Spray an eight-inch square pan with vegetable cooking spray.
 * 3) Set aside.
 * 4) Combine graham cracker crumbs, Splenda granulated, and butter, mixing well.
 * 5) Firmly press mixture evenly in bottom of prepared pan.
 * 6) Bake 5 minutes.
 * 7) Remove from oven; set aside.
 * 8) Beat cream cheese at medium speed with an electric mixer until smooth.
 * 9) Gradually add Splenda granulated, beating until blended.
 * 10) Add eggs, one at a time, beating well after each addition.
 * 11) Add sour cream and vanilla, beating just until blended.
 * 12) Gently stir in blueberries.
 * 13) Pour mixture into prepared pan.
 * 14) Bake for 30 to 35 minutes, or until firm.
 * 15) Remove from oven and cool on a wire rack for 30 minutes.
 * 16) Cover and chill 2 hours.
 * 17) Topping directions: combine apricot preserves and water in a small saucepan.
 * 18) Cook over medium heat, stirring constantly until jam melts.
 * 19) Spread over filling; cut into bars.

Nutritional information
Per serving:
 * 100 Calories | 60 Calories from Fat | 3g Protein | 6g Fat | 3g Sat | 7g Carbs | 0g Fiber | 40mg Cholesterol | 110mg Sodium | 3g Sugar