Chocolate Cheesecake Bars
|Nonstick cooking spray||1|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Tofu||8 Ounce (Bean Curd)|
|Reduced calorie cream cheese/Neufchatel cheese||8 Ounce, cut up (1 Package)|
|Non caloric liquid sweetener||2 Teaspoon (To Equal 2 Cup Sugar)|
|Water||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||2 Tablespoon|
|Low calorie strawberry preserves/Raspberry / cherry preserves||2 Tablespoon|
Spray a 9x9x2-inch baking pan with non-stick coating.
Sprinkle graham cracker crumbs over bottom of pan; set aside.
In a blender container or food processor bowl, combine tofu, cream cheese, eggs, non-caloric sweetener, water, cocoa powder, and vanilla.
Cover and blend or process till smooth, stopping and scraping sides as necessary.
Pour over crumbs in baking pan.
Bake in a 350° oven for 20 to 25 minutes or till set.
Cool on rack.
In a small saucepan heat the preserves over low heat till melted.
Drizzle melted preserves over bars.