Butter Crunch Lemon-Cheese Bars

Recipe By :Greg Patent, Cooking Light, Jan/Feb 2001, Pg. 98
Serving Size : 8
Categories : Desserts

***CRUST***
1/3 cup butter -- softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Cooking spray
***FILLING***
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Preheat oven to 350 degrees.

To prepare crust, place first 4 ingredients in a large bowl, and beat with
a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry
measuring cup, and level with a knife. Add 1 cup flour to butter mixture,
and beat at low speed until well-blended. Press crust into an 8-inch
square baking pan coated with cooking spray. Bake at 350 degrees for 20
minutes. To prepare filling, place cottage cheese in a food processor;
process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup
granulated sugar and remaining ingredients, and process until
well-blended. Pour filling over crust. Bake at 350 degrees for 25 minutes
or until set (the edges will get lightly browned), and cool. Cover and
chill for 8 hours.

Yield: 8 servings (serving size: 1 bar)

Per Serving (excluding unknown items): 268 Calories; 8g Fat (27.9%
calories from fat); 3g Protein; 46g Carbohydrate; 1g Dietary Fiber; 47mg
Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : A buttery, crunchy pastry crust forms the base for a tangy lemon
filling. You can substitute fresh orange juice and grated orange rind for
lemon, if you wish. These are best served chilled.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/