Guilt Free Raspberry Cheesecake Bars

Ingredients

• For the crust
• 1 pouch (1 lb 1.5 oz) Betty Crocker� oatmeal cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg

For the Filling

• 1 package (8 oz) cream cheese, softened
• 1/4 cup Gold Medal� all-purpose flour
• 2 eggs
• 1 container (6 oz) Yoplait� Light Fat Free raspberry cheesecake yogurt
• 2 cups fresh or frozen raspberries, thawed if frozen

Directions

1. Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray.
2. In medium bowl, stir cookie mix, butter and 1 egg until stiff dough forms. Reserve 1/2 cup of the dough. Using floured fingers, press remaining dough in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, flour, eggs and yogurt with electric mixer on medium speed until smooth. Spread evenly over partially baked base; top with raspberries. Crumble reserved oatmeal dough over top.
4. Bake 30 to 35 minutes or until top is light golden brown. Cool 10 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Garnish bars with fresh raspberries, if desired. Cover and refrigerate any remaining bars.
5. Recipe from Yoplait