Cherry Cheesecake Pie
Source of Recipe
Light & Tasty Magazine - online
Recipe Introduction
Cottage cheese is the secret to this creamy slimmed-down dessert submitted by Sandra Lee H. of Stevens, Pennsylvania. It’s festively topped with sweet cherry pie filling.
Yield: 8 servings.
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
In a food processor, combine the first seven ingredients; cover and process until smooth. Pour into pie crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool for 1 hour. Cover and refrigerate overnight. Slice; top with pie filling.
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. ++++ Exchanges: 1 fat-free milk, 1 fruit, 1 fat, 1/2 starch.
*Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.
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