Happy first day of spring! Although it has felt more like summer around here the past few days with temperatures in the low 70s, I am certainly not complaining. I love being able to open all the windows and get some fresh air in the house, which has also prompted me to go on a bit of a spring cleaning spree. Donating things we don’t need, giving the house a good scrub-down, and getting organized not only makes me feel good, but it also has me feeling ready to make room for new things in my life. In the spirit of changing things up, I took the strawberry swirl cheesecake bars I made last year and gave them a bright, citrusy makeover. They’re perfect on a sunny spring day served with a glass of fresh lemonade!
- 2/3 cup graham cracker or gingersnap cookie crumbs
- 2 Tbsp butter, softened
- 8 oz package reduced fat cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 egg whites
- 1 Tbsp all purpose flour
- 1 1/2 Tbsp lemon juice
- 1/4 cup meyer lemon curd, warmed for easier swirling
Preheat the oven to 350 degrees and spray an 8″ baking dish with cooking spray. In a small bowl, stir together the graham cracker crumbs and butter until moistened. Press evenly into the bottom of the dish.
With an electric mixer, beat together the cream cheese, sugar, and vanilla. Add in the yogurt, egg whites, flour, and lemon juice.
Pour over the crust. Stir the warmed curd until smooth, and then drop by spoonfuls over the surface of the filling.
Using a knife, swirl the curd to create a marble effect.
Bake 25-30 minutes or until the center is almost set. Cool to room temperature and then chill for a few hours in the refrigerator before cutting into bars.