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dessert bars

Meyer Lemon Bars with Vanilla Blueberry Sauce

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I love lemon bars.

I fell in love with them as a child when visiting my best friend’s grandmother’s house. She made THE BEST homemade lemon bars. But, here’s the thing. I don’t bake. Oh, I can whip up delicious cookie bars, brownies, and cakes but they come from a box so I often doctor them up with my twist. I thought I’d squeeze in one last summer dessert recipe before fall arrives by making Meyer Lemon Bars with Vanilla Blueberry Sauce. 

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I cheated and used Krusteaz Meyer Lemon Bars Supreme Mix which is incredibly simple to make and then added homemade, thick blueberry sauce on top with a sprinkle of powdered sugar. I scored a pint of blueberries at Leeker’s for 99 cents and the box of lemon bars mix was on sale for $1.49. That’s less than 41 cents a bar for this recipe!

Gently mix the blueberries so they don't mash up.
Gently mix the blueberries so they don’t mash up.

Pairing blueberries with lemon flavor is hands-down delicious thanks to the sweet and tangy combination but I wanted to add that vanilla essence that completes the flavor profile.

Lightly topped with powdered sugar these lemon bars are just plain gorgeous. Do you see that warm blueberry sauce running down the side on the bright white plate? They’re “good grief” good! This recipe yields one cup of sauce that can also be used on top of cheesecake, angel food cake, or buttermilk pancakes.

Extra blueberry sauce is an ideal compliment to buttermilk pancakes, muffins, or on top of your overnight oats.
Extra blueberry sauce is an ideal compliment to buttermilk pancakes, muffins, or on top of your overnight oats.

As we say goodbye to summer, tell me what your favorite summer dessert was this year using the comment section below. Help me brainstorm recipe ideas for next June!

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1 cup

Vanilla Blueberry Sauce

It doesn't get much better than warm blueberry sauce cascading down lemon bars as an end of summer sweet treat.

10 minPrep Time

10 minTotal Time

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Ingredients

  • 1 cup fresh blueberries
  • 1/4 c. water
  • 1/4 c. sugar
  • 1 T. lemon juice
  • 1 T. cornstarch
  • 1 T. cold water
  • 1 T. vanilla extract
  • pinch lemon zest

Instructions

  1. Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.
  2. Meanwhile, stir together the cornstarch and cold water in a small ramekin.
  3. Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.
  4. Stir for about 3 minutes.
  5. Remove from heat.
  6. Add vanilla and lemon zest.
  7. Serve warm.

Notes

I prefer a heavy vanilla flavor. If you don't, cut it to 1/4 tsp vanilla extract. If you don't like lemon, try orange juice instead. Some cooks strain the sauce through a sieve, but I like my sauce with softened berries. Stores best in an airtight container in the refrigerator.

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Nutrition

Calories

355 cal

Fat

4 g

Carbs

73 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle

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It’s the end of summer and I’m facing a major crisis. I gained weight and I’m pretty cranky about it.

Can you relate after a fun, belly-filled summer?

I try to make healthier choices when cooking at home but I often indulge while on vacation. This summer I told myself it was okay to celebrate at dinners with friends and eat cheese covered burgers and gulp red beers on the deck. Those summer recipes were so good! I have only myself to blame. Grrr.

So, I’m making a pledge to myself. I will make swaps in recipes at home using low-fat and produce driven ingredients. I just can’t give up dessert. What’s a girl to do? My goal is to use low-fat, no-fat ingredients whenever possible and cut back on my sugar intake.

My Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle contain less sugar than the popular original version, include low-fat crescent rolls, and are layered with low-fat cream cheese. After allowing the baked sopapilla bars to cool, I top them with fat-free Rheddi-wip and warm honey. You’re going to devour them and feel guilt-free doing it too.

Here’s to making healthier choices!

Love this cloche in the background? It can be yours from The Vintage Rhinestone, a store I adore. (no affiliate)
Love this cloche in the background? It can be yours from The Vintage Rhinestone, a store I adore. (no affiliate)

Serves 10 large bars

Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle

This low-fat version of the typically deep-fried Mexican pastry is high on flavor and shockingly delicious.

15 minPrep Time

30 minCook Time

42 minTotal Time

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Ingredients

  • Bars:
  • 2 8oz cans low-fat crescent rolls
  • 2 8oz packages softened low-fat cream cheese
  • 2/3 c. sugar
  • 2 tsp. vanilla
  • 1/3 c. melted butter
  • 1 T. cinnamon
  • 3 T. sugar
  • Topping:
  • Low-fat whipped cream
  • Honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9'x13" glass baking dish with canola oil cooking spray.
  3. Press 1 can of crescent rolls into the bottom of the baking dish. Don't leave gaps. You may need to cut the last roll in half and fill in any holes in the bottom of the pan.
  4. Bake base layer 8 minutes.
  5. While baking, combine cream cheese, sugar, and vanilla in a large bowl using a electric mixer on its low setting.
  6. Transfer mixture to the baked crescent base and spread it evenly with a spatula.
  7. Press the second can of crescent rolls on top of the cream cheese layer. Don't leave gaps.
  8. Brush top crescent layer with melted butter.
  9. Mix cinnamon and sugar in a small bowl.
  10. Sprinkle cinnamon and sugar on top of the melted butter layer.
  11. Bake 30 minutes.
  12. Allow to cool and then cut into bars.
  13. Top with non-fat whipped cream and drizzle with warm honey.
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I dare you to make these bars of delicious goodness and tell me what you think after one bite. Use the comment section below to leave me a note. I promise you’ll love every bite of my baked (not fried), low-fat sopapillas.

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