Peanut Butter Cheesecake Bars

 Ingredients:  1 1/2 cups high-fiber cluster-style cereal

                         such as FiberOne Honey Clusters brand

                         1/2 cup natural creamy peanut butter

                         24 sugar-free caramel hard candies, crushed

                         1 8 oz. pkg cream cheese and Greek yogurt spread o

                         reduced fat cream cheese (Neufchatel), softened

                         1 1/2  Tbsp sugar *

                                  2 tsp vanilla

                                  1 tsp fat-free milk

                                  Sliced strawberries (optional)


                                 1. Preheat ovem to 350*F. Place cereal in a resealable plactic bag; seal bag.

                                     Using a rolling pin, very finely crush cereal. In a bowl combine cereal,

                                     peanut butter, and crushed candies. Lightly press cereal mixture into an

                                     8 inch square baking pan. Bake 10 to 12 minutes or until lightly browned

                                     Cool on a wire rack.

                               2. In a bowl, beat cream cheese and yogurt spread on medium 30 seconds

                                    Add the next three ingredients (through the milk); beat until combined.

                                    Spread over the cereal mixture. Cover and chill 2 to 4 hours or until  firm.

                                    Cut into 12 bars. If desired, top with sliced fresh strawberries.


                                    * Sugar Substitute: Choose Splenda Sugar Blend. Follow package directions

                                                                       to use product amount equivalent to 1 1/2 Tbsp. sugar.

                                                                       PER SERVING: 114cal., 6 g total fat

                                                                      (2 g sat. fat) 5 mg chol.,  112 mg sodium, 13 g carb.

                                                                      (2 g fiber, 4 g sugars) 4 g pro.

                                                                       PER SERVING WITH SUBSTITUTE: Same as above,

                                                                       except 110 cal., 12 g carb (3 g sugars).