adapted from Kraft Food and Family
20 reduced fat vanilla wafer cookies
Heat oven to 350ºF.
Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.
Beat Neufchatel cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.
We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!