| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Reduced-fat vanilla wafercrumbs |
| 2 |
|
Containers; (8-ounce) reduced-fat soft cream cheese |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Egg substitute |
| 2 |
|
Egg whites |
| 1 |
c |
Light sour cream |
| 1 |
pk |
(3-ounce) banana cream pudding mix |
| 3 |
tb |
Skim milk |
| 1 |
ts |
Vanilla extract |
| 2 |
sm |
Bananas; sliced |
| 1 |
ts |
Lemon juice |
| 3/4 |
c |
Reduced-calorie frozen whipped topping; thawed |
| 4 |
|
Reduced-fat vanilla wafers; cut in half |
INSTRUCTIONS
Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with
vegetable cooking spray. Beat cream cheese at medium speed with an electric
mixer until creamy; gradually add sugar, beating well. Add egg substitute
and egg whites, beating until blended. Add sour cream and next 3
ingredients, beating at low speed just until blended. Pour into prepared
pan. Bake at 300° for 50 to 55 minutes. (Center will be soft but will firm
when chilled.) Turn off oven; partially open oven door. Leave cheesecake in
oven 20 minutes. Remove to a wire rack, and run a knife around edge of pan.
Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides
of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
whipped topping around edge, and insert wafer halves into topping. Makes
12 servings.
Notes: The number of fat grams in this recipe is a little high, but our
rich, creamy cheesecake is worth the splurge.
Per serving: Calories 227, Fat 9.7g.
>From Southern Living Website
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998
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