Post by Loupy on Dec 14, 2012 0:21:29 GMT -7
Cherry Cheesecake Pie
www.tasteofhome.com/
Photo via Pinterest
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.
Prep: 5 min.
Bake: 25 min. + chilling (best if chilled over night.)
Yield: 8 Servings
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 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
If you are diabetic, leave of the topping. Plain cheesecake with low fat whipped topping is good. Or top with fresh fruit (no sugar added).
Nutritional Analysis:
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.
© Reiman Media Group, LLC., 2012
www.tasteofhome.com/
Photo via Pinterest
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.
Prep: 5 min.
Bake: 25 min. + chilling (best if chilled over night.)
Yield: 8 Servings
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 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
If you are diabetic, leave of the topping. Plain cheesecake with low fat whipped topping is good. Or top with fresh fruit (no sugar added).
Nutritional Analysis:
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.
© Reiman Media Group, LLC., 2012
