This recipe was developed for The Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.
5 tablespoons unsalted butter, softened
1/2 cup dark-brown sugar
1 cup all-purpose flour
1 (8-ounce) package reduced-fat cream cheese (not fat-free), softened
1/4 cup sugar
1/4 cup egg substitute
1 tablespoon 1 percent milk
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla
12 fresh strawberries, fanned
1/4 cup semisweet morsels, melted, optional
Preheat oven to 350 degrees. Line a 9-inch square baking pan with release-type foil.
Using a mixer, cream butter and brown sugar together. Add flour and mix until combined. Measure out ¾ cup of this mixture and reserve for topping. Press remaining dough in bottom of prepared pan. Bake for 10 minutes or until golden brown.
Beat cream cheese and sugar together until smooth. Add egg substitute, milk, lemon juice and vanilla; blend until smooth. Spread filling over crust. Sprinkle reserved mixture evenly on top of filling. Bake for 22 to 24 minutes; allow to cool slightly, then refrigerate at least one hour. Cut into 12 squares and top each square with a strawberry fan. If desired, drizzle chocolate over top.
Per serving, without chocolate: 166 calories; 4 grams protein;
20 grams carbohydrates; 8 grams fat (5 saturated); 24 milligrams cholesterol; 117 milligrams sodium; trace fiber; 44 percent calories from fat