1 pkg. yellow cake mix
1 stick (8 tbsp.) butter
1 c. raspberry jam
8 oz. fat-free cream cheese
1/4 c. sugar
2 tbsp. flour
1 tsp. vanilla
1/4 c. egg beaters 99% egg substitute
1/4 c. raspberry jam

Preheat oven to 350°F.

Crust: combine cake mix and butter in a bowl until crumbly. Reserve 1 cup.

Press remaining mixture into 13x9x2 pan. Spread 1 cup preserves over crust.

Filling: Stir together cream cheese, flour, sugar, vanilla, and egg until well blended; fold in perserves. Carefully spread filling over crust. Sprinkle res erved cake mix/butter mixture over filling.

Bake 30-40 minutes or until golden brown. Cool before cutting into bars.

Serving Size: 16