Comments on: Fruit: What Good is a Lemon? http://beebleblog.com/2007/09/04/fruit-what-good-is-a-lemon/#utm_source=rss&utm_medium=rss&utm_campaign=fruit-what-good-is-a-lemon A Fitness, Diet and Health Blog Sun, 25 Jul 2010 15:14:03 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Catoa http://beebleblog.com/2007/09/04/fruit-what-good-is-a-lemon/comment-page-1/#comment-1000 Catoa Wed, 12 Sep 2007 19:34:31 +0000 http://beebleblog.com/2007/09/04/fruit-what-good-is-a-lemon/#comment-1000 I actually love lemons! So this is good to know, if you ever need a way to use them this recipe is the way to go! Lemon-Ginger Cheesecake Bars 30 nabisco Ginger Snaps, finely crushed 2 pkg. (8 oz. each) philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 2/3 cup sugar Grated peel and juice from 1 medium lemon 2 eggs 2/3 cup apricot preserves PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside. BEAT Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan. BAKE 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator. I actually love lemons! So this is good to know, if you ever need a way to use them this recipe is the way to go!

Lemon-Ginger Cheesecake Bars

30 nabisco Ginger Snaps, finely crushed
2 pkg. (8 oz. each) philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 cup sugar
Grated peel and juice from 1 medium lemon
2 eggs
2/3 cup apricot preserves

PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13×9-inch baking pan; set aside.

BEAT Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.

BAKE 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.

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