1 1/2 c. flour
3 oz. quick oats
1/4 c. light brown sugar, packed firmly
1/2 tsp. cinnamon
1/2 c. reduced calorie tub butter, well chilled
8 oz. reduced calorie cream cheese
2 tbsp. granulated sugar
1/2 c. egg substitute or egg whites
2 tbsp. grated lemon peel
1 tsp. vanilla extract
1 1/2 c. fresh fruit (blueberries, peaches, strawberries, etc.) If you use peaches or strawberries, be sure to dice small so that you can sprinkle it later.

Preheat oven to 350 degrees. Spray 11x7 inch baking pan with nonstick spray. In medium bowl, combine flour, oats, brown sugar and cinnamon. With pastry blender or two knives cut in butter and 2 tablespoons water until mixture forms a crumbly dough. Press dough into bottom of prepared pan; bake 10 to 15 minutes until golden.

In small bowl, with mixer on high speed, beat cream cheese and granulated sugar until fluffy. Add eggs, lemon peel and vanilla; beat until smooth. Pour cream cheese mixture over crust; sprinkle evenly with fruit. Bake 25 to 30 minutes until set. Cool on rack.