Tangy Lemon Cheesecake Bars

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Ingredients

Crust:

4 ounces whole-wheat pastry flour (about 1 cup)

1/3 cup sliced almonds, toasted

3 tablespoons powdered sugar

1 tablespoon canola oil

1/4 teaspoon kosher salt

1/4 cup cold butter, cut into small pieces

Cooking spray

Filling:

3/4 cup fat-free Greek yogurt

1/3 cup granulated sugar

1 tablespoon grated lemon rind

1/3 cup plus 1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 (8-ounce) package 1/3-less-fat cream cheese

2 large eggs

Preparation

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.

3. Reduce oven temperature to 325°.

4. To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.

5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

Serves 18 (serving size: 1 piece)