* Exported from MasterCook *
Lime and Ginger Cream Cheese Bars
Recipe By : Betty Rosbottom of Tribune Media Services
Serving Size : 12 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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For crust:
14 gingersnap cookies -- (14 to 16) or enough to grind in a food processor to yield 3/4 cup plus 2 tablespoons crumbs
2 tablespoons sugar
3 tablespoons unsalted butter -- melted, plus extra butter for greasing the baking pan
For filling:
8 ounces cream cheese -- at room temperature
1/4 cup sugar -- plus 2 teaspoons, divided
3/4 teaspoon cornstarch
1 large egg
7 tablespoons sour cream -- divided
2 tablespoons finely chopped crystallized ginger
1 3/4 teaspoons grated lime zest -- divided
2 tablespoons fresh lime juice
To garnish: -- Thin julienned lime peel and several mint sprigs for garnish (optional)
Arrange a rack at center position and preheat the oven to 350 degrees. Butter the bottom and sides of an 8-inch square baking pan.
In food processor, combine ground ginger snaps and sugar; and process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers, press mixture firmly onto the bottom of prepared pan. Bake 8 minutes. Remove from oven to cool 15 minutes.
In a mixer on medium speed, beat cream cheese until light and fluffy. Beat in 1/4 cup of the sugar and cornstarch until just combined. Then beat in the egg and 2 tablespoons of the sour cream. Add ginger, 11/2 teaspoons lime zest and lime juice, and beat until just combined. Pour mixture into the pan and smooth the top with a spatula. The cream cheese layer will be only about 1/2 inch thick. Bake until a tester comes out nearly clean, about 25 minutes.
Remove pan from oven, but retain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer. Return pan to oven and bake 5 minutes. Remove and cool in pan; then refrigerate for at least 3 hours or overnight.
To serve, cut into 12 equal-sized bars. Arrange bars on a serving platter. If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.
Makes 12 bars.
25 minutes to make
38 minutes to bake
Per serving: 193 calories; 13 g fat (7 g saturated fat; 61 percent calories from fat); 18 g carbohydrates; 50 mg cholesterol; 142 mg sodium; 3 g protein; 0.3 g fiber.
These rich creamy bars with citrus accents and a crisp crust are easy to make.
From Betty Rosbottom of Tribune Media Services.
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"12 bars"
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Per Serving (excluding unknown items): 181 Calories; 12g Fat (60.7% calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3003 3953 0 0
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