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Makeover Frosty Lemon Squares

Makeover Frosty Lemon Squares
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. —Taste of Home Test Kitchen
20 ServingsPrep: 30 min. Bake: 15 min. + freezing

Ingredients

  • 1/4 cup butter, softened
  • 2 tablespoons confectioners' sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup ground pecans
  • CREAM CHEESE LAYER:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • LEMON LAYER:
  • 1-1/4 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/4 cups water
  • 3/4 cup lemon juice
  • 2 tablespoons butter
  • 1 tablespoon grated lemon peel
  • 3 to 4 drops yellow food coloring, optional
  • TOPPING:
  • 1 tablespoon grated lemon peel
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • In a small bowl, cream butter and confectioners' sugar until light
© Taste of Home 2013

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Makeover Frosty Lemon Squares (continued)

Directions (continued)

  • and fluffy. Gradually add flour and cornstarch (mixture will be
  • crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish
  • coated with cooking spray. Bake at 350° for 14-16 minutes or
  • until lightly browned. Cool on a wire rack.
  • In a large bowl, beat cream cheeses and confectioners' sugar until
  • fluffy. Fold in whipped topping. Spread over crust. Cover and freeze
  • for 1 hour.
  • Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt
  • and water until smooth. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Remove from the heat; stir in the lemon juice,
  • butter, lemon peel and food coloring if desired. Transfer to a bowl;
  • refrigerate for 1 hour.
  • Spread lemon mixture over cream cheese layer. Cover and freeze for 1
  • hour. Fold lemon peel into whipped topping; spread over lemon layer.
  • Cover and freeze for up to 1 month. Remove from the freezer 15
  • minutes before serving. Yield: 20 servings.
Nutrition Facts: 1 piece equals 240 calories, 10 g fat (7 g saturated fat), 18 mg cholesterol, 164 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013