Light Desserts: Chocolate Swirl Cheesecake Bars

So.....I'm a BIT of a chocoholic and I have a TINY weakness for cheesecake! So when developing this recipe I thought I HAVE to combine the two and keep it UNDER 100 calories! AND...it has to use things I already have in my house!

**Now, I am a Chef and I do keep SOME things in my house that most people would not...but these are all Regular ingredients that you will find at HEB, Kroger's, Randall's, Super Walmart, whatever is near you!

Well, I have to say, it was a pretty stiff order, but I did it! I went through my pantry and my fridge, and guess what? I came up with Chocolate Swirl Cheesecake Bars! YUMMO!

Chocolate Swirl Cheesecake Bars

Grocery List:

CRUST

9 whole chocolate graham crackers

1 Tbsp stick butter, cut up

White of 1 large egg

FILLING

1 brick (8 oz) Neufchâtel Cream Cheese, softened

1 cup nonfat sour cream

1/2 cup plus 2 Tbsp sugar

2 large eggs

3 Tbsp unsweetened cocoa powder

How to make it:

1. Heat oven to 350°F.

Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides; coat with nonstick spray.

2. Crust: Process crackers in food processor until fine crumbs form. (Or place them in a large baggie and beat with a rolling pin!)

Add butter and egg white; pulse until crumbs are moistened.

Using bottom of a small measuring cup, press evenly over bottom of pan.

Bake 10 minutes or until firm and set. Cool.

3. Filling: Whisk cream cheese, sour cream, 1/2 cup sugar, and the eggs in a bowl until smooth. Remove 1/4 cup.

Pour remaining batter over crust.

4. Stir cocoa, 1 Tbsp water and remaining 2 Tbsp sugar in a cup to mix.

Stir into reserved 1/4 cup batter until blended.

Spoon over Filling, then drag a toothpick or skewer through filling in a spiral motion to create marbled effect.

5. Bake 30 minutes or until firm around edges but slightly jiggly in center. Cool in pan on rack in refrigerator at least 3 hours until firm.

6. To serve: Holding foil by ends, lift to cutting board. Cut into 4 equal strips. Cut each strip in 6 bars.

Planning Tip: Can be made up to 1 day ahead. Cover refrigerate.

Nutritional Information:

Makes 24 bars

94 calories

4g fat

0g fiber

12g carbs

2 WW points