Snack: Lemon-Raspberry Cream Bars

Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Raspberry Cream Bars

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1/2 cup butter or margarine, softened
2 eggs
3/4 cup raspberry preserves
1 package (8 oz) cream cheese, softened
2 tablespoons milk
12 oz white chocolate baking bars, chopped
2 to 3 teaspoons powdered sugar

Instructions

Heat oven 350 °F (325 °F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

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