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Cherry Cheesecake Pie

 Cherry Cheesecake Pie
Cottage cheese is the secret to this creamy slimmed-down dessert submitted by Sandra Lee Herr of Stevens, Pennsylvania. It's festively topped with sweet cherry pie filling.
8 ServingsPrep: 5 min. Bake: 25 min. + chilling

Ingredients

  • 2 eggs, lightly beaten
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup nonfat dry milk powder
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 can (20 ounces) reduced-sugar cherry pie filling

Directions

  • In a food processor, combine the first seven ingredients; cover and
  • process until smooth. Pour into the crust. Bake at 350° for
  • 25-30 minutes or until the center is almost set. Cool on a wire rack
  • for 1 hour.
  • Cover and refrigerate overnight. Cut into slices; top with cherry pie
  • filling. Yield: 8 servings.
Nutritional Facts: One piece equals 225 calories, 6 g fat (2 g saturated fat), 59 mg cholesterol, 241 mg sodium, 35 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk, 1 fat, 1/2 starch.