CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm.

CHILLED LEMON CHEESECAKE BARS

CRUST:
1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.