Servings:
Ingredients
For the Crust:
- 1 package 18.25 ounces yellow cake mix
- 1 large egg
- 1/ 3 cup canola oil
For the topping:
- 1 package 8 ounces reduced fat cream cheese, softened
- 1/ 3 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons finely grated lemon zest
- 1 large egg
Instructions
- Position an oven rack in the center and preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan and set it aside.
- In a large bowl, mix together the dry cake mix, egg, and oil until crumbly. Set aside 1 cup to use for a topping.
- Press the remaining dough into the prepared pan. Bake in the center of the oven for 15 minutes. Remove from the oven and place on a wire rack.
- While the crust is baking, prepare the topping. In another bowl, beat together the cream cheese, sugar, lemon juice, lemon zest, and egg until smooth and creamy.
- Spread evenly over the baked crust. Sprinkle evenly with the reserved dough mixture.
- Bake an additional 15 minutes, until just set. Remove from the oven and place on a wire rack to cool completely.
Recipe Notes
Nutritional Estimates Per Serving (1 bar): 160 calories, 7.9 g fat, 20.0 g carbs, 0 g fiber, 2.1 g protein and 4 .PointsPlus Value The next time I make these, I’m going to try a box of natural cake mix instead of the standard one. I like the idea of using fewer artificial colors, flavors and ingredients wherever I can.
