Cheesecake
Source of Recipe
unknown
List of Ingredients
16 ounces fat-free cream cheese -- softened
1/2 cup Splenda
1/2 teaspoon vanilla
1 egg
1/4 cup Egg Beaters� 99% egg substitute
1 reduced fat graham cracker crust
Recipe
Preheat oven to 350�.
Combine cream cheese, Splenda, vanilla, Egg Beaters and egg with mixer until well blended. Pour into pie crust shell.
Bake 350� for 40 minutes.
Blueberry Topping (if desired):
Combine 2 Tbsp. cornstarch and 1/4 cup Splenda; add 1/2 cup water and 1 1/4 cups blueberries. Cook over medium heat until boils and thickens. Mix in 1/2 tsp. lemon juice and 1 tbsp. light margarine. Cool. Spread over cheesecake.
8 servings
Per Serving (without the blueberry topping): 157 Calories; 5g Fat (27.9% calories from fat); 10g Protein; 18g Carbohydrate; 0g Dietary Fiber; 28mg Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
With the topping:
Per Serving: 183 Calories; 6g Fat (27.5% calories from fat); 11g Protein; 23g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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