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Low Fat Lemon Cream Bars


Base:
1 (18.25-ounce) package pudding-included lemon cake mix
1/2 cup margarine or butter, softened
1 egg
1/2 cup sliced almonds, chopped

Filling:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated)
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 egg

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. In a large bowl, combine cake mix, margarine and egg at low speed until crumbly. Stir in almonds. Reserve 1 1/2 cups for topping; set aside. Press remaining mixture in bottom of greased pan. Bake 10 minutes; cool 5 minutes.

In small bowl, beat cream cheese until light and fluffy. Add remaining filling ingredients; beat at medium speed until smooth. Pour evenly over partly baked crust; sprinkle with reserved topping. Bake an additional 20 to 30 minutes or until center is set. Cool completely; cut into bars. Store in refrigerator.

Makes 36 bars.

Calories 155 Fat 8 g Carbs 17 g Sodium 161 mg Fiber 0 g.




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