Citrus Cottage Cheesecake Bars

1. Preheat oven to 350°; spray 8-inch square baking dish with cooking spray. In food processor, pulse cereal until small crumbs remain; transfer to large bowl. Stir in oil and sugar; transfer to prepared dish. Firmly press cereal mixture onto bottom of dish; bake 10 minutes or until light golden brown.
2. Slice off ends of clementines; place cut side down on cutting board. With paring knife, slice down sides of clementines to remove skin and white pith. Working with 1 clementine at a time, hold fruit over small bowl; gently cut along sides of membranes to release each segment and coarsely chop . Makes about 1/2 cup clementines.
3. In food processor, purée eggs, cottage cheese, yogurt, sweetener, lemon zest and orange extract; transfer to large bowl and fold in clementines. Spread egg mixture over crust; bake 40 minutes or until edges of cheesecake are lightly browned and center jiggles. Cool completely in pan on wire rack; cover and refrigerate at least 4 hours before serving.
4. Cut cheesecake into 12 bars; serve garnished with whipped topping and/or orange wedges, if desired.

Approximate nutritional values per serving (1 bar): 143 Calories, 8g Fat, 5g Saturated Fat, 37mg Cholesterol, 137mg Sodium, 11g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 8g Protein