PHILADELPHIA Lemon-Strawberry Swirl Dessert Bars

• 1/2 cup ground PLANTERS Almonds
• 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 2 Tbsp. granulated sugar
• 1/4 cup granulated sugar substitute
• 1 tsp. vanilla
• 2 Tbsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 eggs
• 2 Tbsp. low sugar strawberry preserves

1. Preheat oven to 350F.
2. Line 8-inch square baking pan with foil; spray with cooking spray.
3. Sprinkle almonds evenly onto bottom of pan.
4. Beat Neufchatel, sugar, sugar substitute, vanilla, lemon peel and lemon juice with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing just until blended after each addition.
6. Pour over almonds.
7. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
8. Bake 25 to 30 minutes or until center is almost set.
9. Cool completely.
10. Refrigerate at least 3 hours or overnight.
11. Cut into 12 bars to serve.
12. Store leftover bars in refrigerator.

ground planters almonds, cheese, sugar, granulated sugar substitute, vanilla, lemon zest, lemon juice, eggs, low sugar

Taken from www.kraftrecipes.com/recipes/philadelphia-lemon-strawberry-swirl-dessert-bars-63383.aspx (may not work)