Ricotta “Cheesecake” Bars with Cinnamon Kamut Crust

Serves: 6

These ‘cheesecake’ bars have an amazing cinnamon crust with a sweet vanilla top! They make an excellent pairing to your coffee or tea!

Fit Ingredients

Crust:

  • 3 c (48g) puffed kamut cereal
  • 1/4 c sweetener of choice (stevia/splenda)
  • 1 tsp cinnamon
  • 118g liquid egg whites

Filling:

  • 1/4 c (56g) fat free greek yogurt
  • 1 egg white
  • 1/2 – 3/4 tsp vanilla (depending on how much vanilla flavor you want)
  • 1/2 c sweetener (or 1/4c + 20 drops liquid stevia)
  • 4g ground flax

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  • loaf pan
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Spray loaf pan with non stick spray. Mix all ingredients for your crust together. Even spread into the bottom of your loaf pan and bake for 10 minutes. While your crust is baking vigorously mix all your filling ingredients together until it is nice and creamy. When crust is done, remove from the oven and immediately spread your filling on top. Bake for an additional 25 minutes. Remove from the oven and cool for 30 minutes. Then refrigerate over night. The next day slice into 6 bars!

Feel free to serve with any toppings you’d like! Some great ideas would be melted dark chocolate, nuts or fresh berries!

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Nutrition: (1/6 not including any toppings)

Calories: 83.6, Protein: 10.4g, Carbs: 9.8g, Fat: 0.2g (0g Saturated), Sodium: 76mg, Fiber: 1g (Net Carbs: 8.8g)

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