Cappuccino Cheesecake Bars (1 point)

10 servings

Ingredients:

1/2 cup quick oats

1/2 cup swerve granular sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp table salt

2 1/4 cups plain greek yogurt, divided

1/4 cup unsweetened almond milk

3 eggs, divided

1 tsp vanilla extract

1/2 package fat free sugar free vanilla pudding

2 2/3 tbsp sugar free french vanilla instant coffee

1 tsp instant coffee

Directions:

Preheat oven to 375F.

Add oatmeal, sweetener, cocoa, baking powder and salt into a blender and blend until the oats are broken down.

Dump the oat mixture into a medium bowl and add 3/4 cup of yogurt, almond milk, and an egg. Mix until combined. Set aside.

Place parchment paper into an 8" x 8 " baking pan. Spray lightly with oil.

Pour the brownie batter into the baking pan and pop into the oven for 20 minutes.

While the brownie layer is baking, add 1 and 1/2 cups yogurt to a bowl.

Add 2 eggs, the pudding mix, sugar free french vanilla instant coffee, instant coffee and vanilla. Mix with a whisk until combined.

After you have removed the brownies from the oven, layer the cheesecake mix on top of the brownies and smooth.

Put back into the oven for another 30 minutes. Cool completely and then refrigerate for at least 4 hours to set.

Store any leftovers in a covered container in the refrigerator.