Chocolate Chip Cheesecake Brownie Bars (1 point)

10 servings

Ingredients:

1/2 cup quick oats

1/2 cup splenda

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp table salt

2 1/4 cups fat free plain greek yogurt, divided

1/4 cup unsweetened almond milk

3 eggs, divided

1 tsp vanilla extract

1/2 pkg fat free instant cheesecake pudding powder

1/4 cup lily's chocolate chips

Directions:

Preheat oven to 375F.

Spray or put parchment paper in a 8" x 8" square baking dish.

Add oatmeal, cocoa, splenda, baking powder and salt to a blender and blend until oats are broken down.

Add 3/4 cup of yogurt, almond milk and an egg to the dry ingredients and blend to combine.

Pour into prepared dish and bake for about 20 minutes.

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

Add 2 eggs, pudding mix and vanilla. Mix with a whisk until combined. Fold in the chocolate chips. Set aside.

Remove the brownies from the oven. Layer the cheesecake mix on-top of the brownies and smooth.

Put back into the oven for another 25-30 minutes. Cool completely and then refrigerate for at least 4 hours to set.

Cut into 10 bars. Store leftovers in the fridge.

Note: Vanilla, chocolate or butterscotch pudding powder can be substituted instead of cheesecake pudding powder.