4 PointsPlus



For the Crust:
  • 1 package 18.25 ounces yellow cake mix
  • 1 large egg
  • 1/ 3 cup canola oil
For the topping:
  • 1 package 8 ounces reduced fat cream cheese, softened
  • 1/ 3 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 large egg

  1. Position an oven rack in the center and preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan and set it aside.
  2. In a large bowl, mix together the dry cake mix, egg, and oil until crumbly. Set aside 1 cup to use for a topping.
  3. Press the remaining dough into the prepared pan. Bake in the center of the oven for 15 minutes. Remove from the oven and place on a wire rack.
  4. While the crust is baking, prepare the topping. In another bowl, beat together the cream cheese, sugar, lemon juice, lemon zest, and egg until smooth and creamy.
  5. Spread evenly over the baked crust. Sprinkle evenly with the reserved dough mixture.
  6. Bake an additional 15 minutes, until just set. Remove from the oven and place on a wire rack to cool completely.

Recipe Notes

Nutritional Estimates Per Serving (1 bar): 160 calories, 7.9 g fat, 20.0 g carbs, 0 g fiber, 2.1 g protein and 4 .PointsPlus Value The next time I make these, I’m going to try a box of natural cake mix instead of the standard one. I like the idea of using fewer artificial colors, flavors and ingredients wherever I can.

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