20 Reduced Fat Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter
1 package (8 ounces) Philadelphia Neufchatel Cheese, 1/2 Less Fat than Cream Cheese, Softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. Calumet Baking Powder
2 tsp. powdered sugar
Preheat oven to 350 degrees. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.
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. of the lemon peel, lemon juice and baking powder; pour over crust.
Bake 25 to 28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated lemon peel, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator.
Makes 16 servings, 1 square each.
Tessa had asked me to makes this for weeks. It was found in the Kraft Magazine. Enjoy!!
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