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PREHEAT oven to 350°F. Line 8-inch square baking pan with foil; spray with cooking spray. Sprinkle almonds evenly onto bottom of pan.
BEAT Neufchatel, sugar, sugar substitute, vanilla, lemon peel and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over almonds. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
BAKE 25 to 30 minutes or until center is almost set. Cool completely. Refrigerate at least 3 hours or overnight. Cut into 12 bars to serve. Store leftover bars in refrigerator.