My sister’s been tinkering with another bar recipe again. If you like cheesecake, you will LOVE this bar.

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(Upside down) Strawberry Cheesecake Bar

Yield 10 bars

Bar:

· 8 packets splenda
· 1 cup nonfat dry milk
· 8 scoops vanilla myopro protein powder
· 8 oz 1/3 less fat cream cheese
· 3/4 cup (dried fruit mix of your choice: cranberries, cherries, strawberries etc. Just remember to chop ‘em if you use larger fruit pieces though!)

· 1/2 cup Fiber one or All-bran cereal
· 1 tsp vanilla extract
· ¼ water (only as needed!)

Topping:

· 2 TBSP Sugar Free Strawberry preserves
· 2/3 cup Atkins almond crisp cereal, crushed up

Nutritional Stats:

236 cals, 6.7 g fat, 4.1 sat fat, 20.7 g carbs, 2.6 g fiber, 22.6 g protein

Directions:

Line 9×13 or 9×9 square baking dish or with wax paper (let the paper be over size on two opposite ends so that you can use them to pull out the bars after setting) or spray pan with cooking spray. Combine dry BAR ingredients in a large bowl and mix well. Add cream cheese and cut in thoroughly with pastry mixer, potato masher or two knives. The mixture should look like coarse meal. Add vanilla extract and small amount of water. Using a wooden spoon or rubber spatula, quickly mix until a tacky dough forms. Press into pan using a sheet of wax paper or a spatula sprayed with cooking spray. Spread 2 TBSP preserves evenly across surface of bars and sprinkle crushed Atkins cereal across the top and press down with the wax paper. Refrigerate overnight or freeze for 1 hour and cut into bars/squares. Wrap bars individually in plastic wrap. Keep frozen or refrigerated.