Cream Cheese Fruit Bars
Cheese, Fruit And Nut Spread
Fruit And Cheese Spread



Cream Cheese Fruit Bars

1 1/2 cup flour
3 oz. quick oats
1/4 cup light brown sugar, packed firmly
1/2 tsp. cinnamon
1/2 cup reduced calorie tub margarine, well chilled
8 oz. reduced calorie cream cheese
2 Tbsp. granulated sugar
1/2 cup egg substitute or egg whites
2 Tbsp. grated lemon peel
1 tsp. vanilla extract
1 1/2 cup fresh fruit (blueberries, peaches, strawberries, etc.)
If you use peaches or strawberries, be sure to dice small so that you can
sprinkle it later.

Preheat oven to 350 F. Spray 11x7 inch baking pan with nonstick spray. In
medium bowl, combine flour, oats, brown sugar and cinnamon. With pastry
blender or two knives cut in margarine and 2 tablespoons water until
mixture forms a crumbly dough. Press dough into bottom of prepared pan;
bake 10 to 15 minutes until golden. In small bowl, with mixer on high
speed, beat cream cheese and granulated sugar until fluffy. Add eggs,
lemon peel and vanilla; beat until smooth. Pour cream cheese mixture over
crust; sprinkle evenly with fruit. Bake 25 to 30 minutes until set.
Cool on rack.

Cheese, Fruit And Nut Spread

1 (8 oz.) pkg. cream cheese, cut up
3 Tbsp. milk
1 Tbsp. lemon juice
1/4 tsp. allspice
1/4 cup chopped mixed dried fruit
1/4 cup finely chopped walnuts

Soften and mash down cream cheese. Add milk, lemon and allspice, stirring
until smooth. Mix thoroughly. Stir in fruit and nuts. Stores in
refrigerator up to a week. Great on bagels, toast, muffins, quick breads.

Fruit And Cheese Spread

8 oz. cream cheese, softened
8 1/4 oz. can crushed pineapple, undrained
4 oz. Blue cheese, crumbled
1/4 cup chopped nuts

Combine well and chill, serve with crackers. Makes 2 2/3 cups.
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