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No-Bake Raspberry-Lemon Bars

Prep Time:
15 min

Total Time:
4 hr 10 min

Makes:
20

2-1/2 cups fresh raspberries, divided

3/4 cup HONEY MAID Graham Crumbs

2 Tbsp. non-hydrogenated margarine, melted

2 pkg. (250 g each) PHILADELPHIA Light Brick Cream Cheese Spread, softened

1 jar (198 g) JET-PUFFED Marshmallow Creme

1 Tbsp. lemon juice

RESERVE 20 of the raspberries for garnish; refrigerate until ready to use. Mix graham crumbs and margarine; press onto bottom of 9-inch square pan. Refrigerate until ready to use.

BEAT cream cheese spread, marshmallow creme and lemon juice with electric mixer until light and fluffy. Stir in remaining raspberries; spread over crust.

REFRIGERATE at least 4 hours. Top with reserved raspberries just before serving.

Kraft Kitchens Tips

Substitute

Substitute fresh blueberries for the raspberries.

K:45222v1ec:92291

(11)

Rated

by hayleythiessen on 7/8/2008

See All Ratings and Comments

Serving Size = 1 bar (55 g)

Nutritional Information

Calories

130

Total fat

7 g

Saturated fat

3.5 g

Cholesterol

20 mg

Sodium

170 mg

Carbohydrate

14 g

Dietary fibre

1 g

Sugars

10 g

Protein

3 g

Vitamin A

8 %DV

Vitamin C

8 %DV

Calcium

4 %DV

Iron

2 %DV