KitchenAid KSM90PS Instruction and Recipe Booklet - Page 50

ķ౞ĸ ሑሑሑሑLEሑMሑOሑNሑCሑRሑEAሑMᇺ ሑ CHሑEሑEሑSEሑBሑAሑRሑSሑሑሑ Crust 2 cups all-purpose flour ⁄12 cup powdered sugar 2 sticks (1 cup) chilled light margarine, cut into chunks Cream Cheese Filling 1 package (8 oz.) light cream cheese ⁄12 cup powdered sugar 2 tablespoons flour ⁄12 cup fat-free egg substitute or 2 eggs 1 teaspoon vanilla Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased 151⁄2x101⁄2x1-inch baking pan. Bake at 350°F for 14 to 16 minutes, or until set. (Check Crust after 10 minutes and prick with fork if it puffs up during baking.) Remove from oven. Meanwhile, clean mixer bowl and beater. Place Cream Cheese Filling ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Pour over partially baked Crust. Bake at 350°F for 6 to 7 minutes, or until filling is slightly set. Remove from oven. Lemon Filling 1 cup fat-free egg substitute or 4 eggs 2 cups sugar ⁄14 cup all-purpose flour 1 teaspoon grated lemon peel ⁄14 cup lemon juice Powdered sugar, if desired Meanwhile, clean mixer bowl and beater. Place all Lemon Filling ingredients, except lemon juice, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Turn to Speed 2. Gradually add lemon juice and mix about 30 seconds, or until well blended. Pour over cream cheese layer. Bake at 350°F for 14 to 16 minutes, or until filling is set. (Filling may puff up during baking but will fall when removed from oven.) Sprinkle with powdered sugar, if desired. Cool completely in pan. Yield: 48 servings (48 bars). Per serving: About 104 cal, 2 g pro, 16 g carb, 4 g fat, 2 mg chol, 73 mg sod. 48