SKINNY COCONUT CHEESECAKE BARS

prep time 20 MINUTES

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cook time 20 MINUTES

total time 40 MINUTES

INGREDIENTS

• 3/4 cup graham crackers
•  3 tablespoons unsalted butter, melted
•  8 ounces reduced fat cream cheese (or Neufchâtel cheese), softened
•  3/4 cup 0% Greek yogurt (plain)
•  2 large egg whites
•  1/3 cup granulated sugar
•  2 tablespoons all-purpose flour
•  1/2 teaspoon vanilla extract
•  1-2 teaspooons coconut extract
•  1/3 cup sliced almonds
•  1/3 cup shredded or flaked unsweetened coconut

INSTRUCTIONS

• Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil with some overhang on the side.
• In a bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the crumbs into the lined baking dish. Bake for 8-9 minutes. Set aside to make the filling.
• Beat the softened cream cheese in a mixing bowl for about 1 minute. Beat in the yogurt, sugar, egg whites, and flour for about 3 minutes. Stir in the vanilla and coconut extracts. Pour the filling into the baking dish over the crust.
• Bake the bars for 20 minutes. Cover the pan with foil and bake for another 5 minutes.
• While the bars are baking, add the sliced almonds and shredded coconut to a pan over medium-low heat. Toast the mixture until lightly golden, about 3-4 minutes, stirring often.
• Remove from the oven and let cool for 5 minutes. Sprinkle the almond and coconut mixture on top. Let chill for another 30 minutes and then store in the fridge to chill for at least 4 hours before cutting.

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