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Low-Fat Cheesecake
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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
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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |