Nutrition Facts

  • One serving:
  • Calories:
  • 211
  • Fat:
  • 1 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 384 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 0 g
  • Protein:
  • 13 g
  • Diabetic Exch:
  • 2 starch, 1 very lean meat, 1/2 fruit.

Low-Fat Cheesecake

"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."

SERVINGS

8

CATEGORY

Low Fat

METHOD

Baked

PREP

15 min.

COOK

45 min.

TOTAL

60 min.

INGREDIENTS

  • 2 packages (8 ounces each) fat-free cream cheese, softened
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1-1/2 teaspoons vanilla extract, divided
  • 3/4 cup egg substitute
  • 1 cup (8 ounces) fat-free sour cream
  • 1 cup reduced-sugar cherry pie filling

DIRECTIONS

In a mixing bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
    Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
    Before serving, top each serving with 2 tablespoons cherry pie filling. Yield: 8 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008