10 servings Ingredients: 1/2 cup uncooked oats 3 tbsp splenda 1 tsp baking powder 1/2 tsp table salt 2 1/4 cup plain fat free greek yogurt, divided 1/4 cup unsweetened almond milk 3 eggs, divided 1 tsp vanilla 1/2 small package fat free sugar free cheesecake or vanilla pudding 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, salt, 3/4 cup yogurt, milk, an egg and vanilla to a blender and blend until the oats are broken down. 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 and 1/2 package of pudding mix, Mix with a whisk until combined. Remove the cake from the oven. Layer the cheesecake batter on top and smooth. 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.
Suggested Serving: Serve with fresh fruit, preserves, sauces and or fat free cool whip.
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