Note: Do not use fat free cream cheese; *do use real butter or margarine and not a spread. Freezes Well

1	(8 oz.) pkg.	cream cheese or reduced fat cream cheese, softened
1	cup	granulated sugar
1/2	cup	butter or margarine, softened*
1 1/4	cup	all purpose flour
2		eggs
1/4	cup	milk
1/2	tsp	vanilla
1	tsp	baking powder
1/2	tsp	baking soda
1/4	tsp	salt
1/2	cup	seedless raspberry preserves (may use Strawberry or Blackberry)
		Sifted powdered sugar

• In a large mixing bowl, beat cream cheese, granulated sugar and butter or margarine with an electric mixer on med. speed till fluffy.
• Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda and salt. Beat for about 2 min. or till well mixed. Beat in remaining flour on low speed. till well mixed.
• Spread batter evenly in a greased and floured 13x9x2" baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble.
• Bake in a 350 degree oven for 30 - 35 min. or till a wooden toothpick comes out clean.
• Cool slightly on a wire rack. Sift powdered sugar on top.
• Cut into squares; serve warm.
• Garnish with fresh mint and raspberry if desired.
• Makes 24 servings.

Per serving: 157 cal, 8 gr. total fat (3 gr. sat. fat), 28 mg. chol, 144 mg. sod, 20 gr. carb, 0 gr. fiber, 2 gr. pro.