- 20 Reduced Fat NILLA Wafers, finely crushed
- 1/2 cup flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup cold margarine
- 1 (8 ounce) package PHILADELPHIA Neufchatel Cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons flour
- 3 tablespoons grated lemon peel, divided
- 1/4 cup fresh lemon juice
- 1/4 teaspoon CALUMET Baking Powder
- 2 teaspoons powdered sugar
- Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
- Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
- Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.
05/22/2018
recipepes.com
Creamy Lemon Squares, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
