20 minutes Bake 30 minutes + chilling
1/3 Cup , softened
1 Cup sugar, divided
4 Tsbp. lemon juice, divided
1 1/4 Cups all purpose flour
1/2 tsp. salt
1 pkg. 8oz. reduced fat cream cheese
1 pkg. 8 oz fat free cream cheese
2 tsp. grated lemon peel
18 fresh raspberries, halved
line a 9 " pan with foil; coat with cooking spray and set aside.
in a small bowl , beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 Tbsp. lemon juice, add flour and salt; mix well. Press into prepared pan bake at 350 degrees for 14-16 minutes or until edges are golden brown.
meanwhile in a small bowl combing cream cheeses and remaining sugar until smooth, add egg; beat on low speed just until combined. Stir in lemon juice. Pour over crust bake 14-18 minutes longer until filling is set.
cool on a wire rack for 1 hour refrigerate for at least 2 hours Using foil gently lift bars out of pan , Granish with raspberries.