Raspberry or Cranberry Cheesecake Bars

Got this recipe out of Taste of Home diet cookbook. I made a small adjustment. The original recipe called for cranberries. I did make but it was bland maybe because it was diet and there was no sugar, but I fixed that by using some stevia drops that I use for my cucumber snack. See bottom of recipe for the raspberries that I used.

2 cups plus 2 T flour, divided

1 cup quick cooking oats

3/4 cup brown sugar

1/2 cup butter melted

1 pkg (8oz) reduced-fat cream cheese

1 can (14 oz) fat free sweetened condensed milk

4 egg whites

1 teas vanilla extract

1 can (16 oz) whole berry cranberry sauce

2 T cornstarch

Liquid stevia drops (optional)

In a large bowl, combine 2 cups flour, oats, brown sugar, and butter. Mix until crumbly. Press 2 and 1/2 cups of the crumb mixgure into a greased 13 by 9 baking dish. Bake at 250 for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla, (add 16 drops of stevia) and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350 for 30 to 35 minutes or until the center is almost set. Cool on a wire rack before cutting. 

My modifications: Instead of cranberries,  I used 2 cups of raspberries with juice. Added only 2 tablespoons of  cornstarch. Added 16 drops of stevia. It had to bake alittle bit longer.