Strawberry Cheesecake Bars

Ingredients

for the crust

• 1/4 cup yogurt butter (lactards use earth balance), melted.
• 2 full graham cracker sheets.
• 1/4 cup rolled oats.
• a pinch of cinnamon.

for the filling

• 4 oz cream cheese (8 oz Tofutti), at room temperature (i use lower fat).
• 4 oz (1 small carton) plain greek yogurt (1/4 C soy milk).
• 3 tbsp sugar.
• 1 egg white.
• 2 tsp lemon juice.
• 1 cups fresh strawberries, chopped.

Directions

Preparation (makes 6 bars)

for the crust

1. Reheat oven to 325 degrees and grease the bottom of a 9 by 9-inch baking pan with butter.
2. Melt butter in the microwave then set aside to cool. In a food processor, process the cinnamon and graham crackers until you have the consistency of breadcrumbs. then add in rolled oats.
3. Pour the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass and bake for about 10-12 minutes, or until set.

For the filling

1. Add cream cheese, yogurt, egg whites, lemon juice, and sugar to the food processor and pulse until well combined (it should have a smooth consistency).
2. Pour onto the cooked graham cracker base and then sprinkle with strawberries. They will sink slightly but should be half exposed.
3. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating. Once set, slice into 10 rectangular bars.