Mock Lemon Meringue Bars

The difficulty of making and cutting through soft meringue in this classic bar has been eliminated! Try this variation and see.

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Servings 24

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Bake-Off® Contest 42, 2006

Robin Janine Peterson

Peoria, Arizona

ingredients 6
Prep Time 15 min
Total Time 2 hr 5 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1: cup lemon curd (from 11 1/4- to 12-oz jar)

1: package (3 oz) cream cheese, softened

1/2: cup marshmallow creme

1: container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

1: cup frozen whipped topping, thawed

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Directions

1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2 Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
3 Spread lemon curd over cooled crust. In large bowl, beat cream cheese, marshmallow creme and yogurt with wooden spoon until well blended. Fold in whipped topping. Spread over lemon curd, swirling to look like meringue topping. Refrigerate at least 1 hour until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 160
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 20mg; 20%;
Sodium: 80mg; 80%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 18g 18% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;