Low-Fat Cheesecake


Classifications: Cakes and Pies

Qty Measure Ingredient


2 8oz pkgs fat-free cream cheese, softened

2/3 cup plus 3 tablespoons sugar, divided

1 1/2 teaspoons vanilla extract, divided

Egg substitute equivalent to 3 eggs

1 8oz cup nonfat sour cream

1 cup reduced-sugar cherry pie filling

Instructions: 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 nonstick cooking spray. Bake at 350* for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10minutes. 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.



Background: Note: NUTRITIONAL ANALYSIS: One serving equals 214 calories, 342 mg sodium, 5 mg cholesterol, 37 gm carbohydrate, 14 gm protein, 1gm fat. DIABETIC EXCHANGES: 2 starch, 1 very lean meat, 1/2 fruit.

Serves: 1

Food Exchanges: