serves 12

  • 1 c. cinnamon graham cracker crumbs
  • 3 T. light stick butter, melted
  • 1-¼ c. chopped pitted fresh cherries
  • 1 T. sugar
  • 1 T. water
  • 2 tsp. lemon juice
  • ½ tsp. cornstarch
  • 6 oz. reduced-fat cream cheese
  • ⅓ c. fat-free plain Greek yogurt
  • ⅓ c. sugar
  • ½ tsp. vanilla
  • 1 egg

Combine graham cracker crumbs and melted butter. Press into the bottom of an 8″ square pan. Bake at 350 for 8-10 minutes. Cool. Reduce oven temperature to 325.
Meanwhile, combine cherries, 1 T. sugar and 1 T. water in a small saucepan. Bring to a boil; reduced heat and simmer until cherries are soft ( about 5 minutes). Combine lemon juice and cornstarch. Stir into cherry mixture and cook until thickened. Remove from heat and cool slightly.
While cherry mixture is cooling, place cream cheese, yogurt, sugar,  egg and vanilla in a food processor. Process until smooth. Spread over cooled crust. Dollop cherry mixture over cream cheese layer. Cut through with a knife to swirl.
Bake at 325 for 30-35 minutes or until set. Cool on wire rack. Cover and chill at least 3 hours. Cut into 12 bars.