Scrumptious Sunday: Blueberries

Scrumptious Sunday: Blueberries
Hosted by Mercedes Rocks

Blueberry Cheesecake Bars (made with Splenda)

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA Granulated
1/3 cup light butter, melted

Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries

Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water

Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook

Source: http://splenda.allrecipes.com

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SPLENDA CONVERSIONS

1 cup Sugar = 1 cup Splenda 0r 1/2 cup baking Splenda
3/4 cup Sugar = 3/4 cup Splenda 0r 6 Tbsp baking Splenda
2/3 cup Sugar = 2/3 cup Splenda 0r 1/3 cup baking Splenda
1/2 cup Sugar = 1/2 cup Splenda 0r 1/4 cup baking Splenda
1/3 cup Sugar = 1/3 cup Splenda 0r 8 Tsp cup baking Splenda
1/4 cup Sugar = 1/4 cup Splenda 0r 1/8 cup baking Splenda