Creamy Berry Bars
- 8 Tbsp. butter plus 1 Tbsp.
- 2 cups plain graham cracker crumbs (28 squares, crushed)
- 1/2 cup sugar
- 3 8-oz. packages reduced-fat cream cheese, softened
- 2 cups Hood® Light Sour Cream
- 3/4 cup sugar
- 5 large eggs
- 1/2 cup raspberry preserves
- 3 Tbsp flour
- 2 pints fresh raspberries, washed and dried
- 1/2 cup powdered sugar
Preheat oven to 325˚F. Melt the 8 tablespoons of butter. Reserve. Grease a 9 x 13-inch baking pan with the 1 tablespoon of butter.
In a medium mixing bowl, stir together the graham cracker crumbs, melted butter and sugar. Firmly and evenly layer the mixture in the pan. Bake for 10 minutes. Allow the crust to cool completely.
Add the cream cheese to the bowl of an electric mixer and beat on low to medium speed until smooth. Add the sour cream and mix until combined. Add ¾ cup sugar and beat until fluffy. Add eggs one at a time, mixing and scraping the sides of the bowl after each addition. Add the raspberry preserves and flour, and mix on medium speed until completely smooth.
Pour the cream cheese mixture over the crust. Bake for 50 to 55 minutes or until edges are slightly brown and the center is somewhat firm. Cool in the pan on a wire rack for 30 minutes. When cooled, cut into 24 squares. Just before serving, top each square with raspberries and sifted powdered sugar.
Per Serving: Calories: 270, Carbohydrate: 28 grams, Fat: 16 grams, Saturated fat: 9 grams, Protein: 5 grams, Cholesterol: 81 milligrams, Sodium: 191 milligrams, Calcium: 61 milligrams.