Ingredients
1/3 cup butter, softened1 cup sugar, divided4 tablespoons lemon juice, divided1-1/4 cups all-purpose flour1/2 teaspoon salt1 package (8 ounces) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese1 large egg2 teaspoons grated lemon zest18 fresh raspberries, halved
Preparation
Line a 9-in. square 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 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown.
Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust.
Bake 14-18 minutes longer or until filling is set.
Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.
