A lightened up version of a decadent classic.

Prep Time:  10 minutes   |    Cook Time:  38 minutes   |    Total Time:  38 minutes   |    Servings:  16

Ingredients:

• Carlini  Canola Cooking Spray
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• ¼ cup  Baker’s Corner  Mini Marshmallows
• 2 cups  Millville  Rice Squares, finely crushed
• ¼ cup  Southern Grove  Sliced Almonds, finely crushed
• ¼ cup  Baker’s Corner  Granulated Sugar, divided
• 8 ounces  Fit & Active  Neufchâtel
• ½ cup  Friendly Farms  Nonfat Plain Greek Yogurt
• 1 teaspoon  Stonemill  Pure Vanilla
• 3  Goldhen  Large Eggs, whites only
• 1 cup raspberries

Directions:                                  

1. Preheat oven to 350°. Coat an 8x8-inch baking dish with cooking spray.
2. In a microwave-safe bowl, melt the butter and marshmallows. Mix well; add cereal, almonds and 1 tablespoon sugar. Stir until combined. Spread evenly in prepared pan; bake 8 minutes.
3. In a medium bowl, beat the Neufchâtel until smooth; add the remaining sugar, yogurt and vanilla until fully combined. In a separate bowl, beat the egg whites until stiff peaks form, fold into the yogurt mixture. Pour on top of the crust and bake 20 minutes, or until filling is almost set.
4. Cool for 20 minutes; sprinkle with raspberries. Refrigerate for 1 hour; cut into 16 squares before serving.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen