Cinnamon Roll Cheesecake Bars (1 point)

10 servings

Ingredients:

1/2 cup quick oats

3 tbsp splenda

1 tsp baking powder

1/2 tsp table salt

2 tsp ground cinnamon, divided

2 1/4 cup plain fat free greek yogurt

1/4 cup almond milk

3 eggs, divided

2 tsp vanilla extract, divided

1/2 package fat free vanilla instant pudding

2 tbsp no added sugar pancake syrup

Directions:

Preheat oven to 375F.

Spray or put parchment paper in an 8" x 8" square baking pan. Set aside.

Add oatmeal, splenda, baking powder, 1 tsp cinnamon and salt to a blender and blend until the oats are broken down.

Mix 3/4 cup of yogurt, the almond milk, an egg and 1 tsp vanilla together.

Add the dry ingredients to the wet and mix until combined.

Pour the batter into the prepared baking dish and bake for about 15 minutes.

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

Add 2 eggs, 1/2 package of pudding mix and 1/2 tsp of vanilla. Mix with a whisk until combined.

Remove the cake from the oven. Layer the cheesecake batter on top and smooth. Combine the pancake syrup, 1 tsp cinnamon and 1/2 tsp vanilla. Dot the top of the cheesecake batter with blobs of cinnamon syrup and swirl into the batter.

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

Cut into 10 bars. Store in the fridge.