Cranberry Phyllo Cheesecake -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Cranberry Phyllo Cheesecake -- e-w
Plan ahead�needs to chill for 5 to 24 hours.
Serves: 10
1 c. fresh cranberries
1/3 c. snipped dried pitted plumbs
1/4 c. sugar
2 T. orange juice
1 8-oz. pkg. reduced-fat cream cheese (Neufchatel), softened
1/2 c. sugar
1 egg
1eeg white
1 tsp. vanilla
Butter-flavored nonstick cooking spray
8 sheets (14x9-in. rectangles) frozen phyllo dough, thawed
2 T. toasted wheat germ
Preheat oven to 350� For Topping: In small saucepan combine the first 4 ingredients. Cook over medium heat for 5-8 minutes or until mixture is slightly thickened, stirring often.
For Filling: In a large mixing bowl combine cream cheese and 1/4 c. sugar. Beat until smooth. Add egg, egg white and vanilla. Beat on LOW speed just until combined
For Crust: Coat 9-in. springform pan or tart pan with removable bottom with cooking spray. Unfold phyllo dough remove 1 sheet (as you work, cover remaining phyllo dough with plastic wrap to prevent drying out.) Coat phyllo sheet with cooking spray. Top with second sheet. Press phyllo rectangle into pan allowing ends to extend over edge of pan. Coat with cooking spray; sprinkle with some of the wheat germ. Coat 2 more sheets, place across phyllo in pan in crisscross fashion. Coat with cooking spray; sprinkle with more of the wheat germ. Repeat twice with remaining phyllo and wheat germ. Bake 5 minutes.
Spoon filling into crust, add topping. Using a knife, swirl slightly to marble. Bake for 20-25 minutes or until phyllo is lightly browned and filling is set. Cool in pan on wire rack for 1 hour. Cover and chill for 4 to 24 hours.
One serving equals: 154 calories�6 gm fat (4 gm saturated)�38 mg cholesterol�141 mg sodium�20 gm carbohydrate�1 gm fiber�4 gm protein ++++ Exchanges: 1-1/2 carbohydrate�1 fat +++++ WWP:3
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