Low Fat Strawberry Swirl Cheesecake Bars
1 (10-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 cup low fat graham cracker crumbs
2 (8-ounce) packages fat free cream cheese (NOT product in tub)
1 (14-oz) can Fat Free Sweetened Condensed Milk (NOT evaporated milk)
4 eggs whites
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons flour
Preheat oven to 350F.
In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
Spray 13x9-inch baking pan with non-stick cooking spray. Sprinkle graham cracker crumbs on bottom of prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour.
Pour batter over crust; drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
Bake 25 to 30 minutes until center is set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.