| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | Box snackwells fat-free cinnamon snacks, crushed | |
| 3 | tb | Sugar -or- |
| 1 1/2 | tb | Sugar & 1 1/2 pkts sweet 'n low |
| 3 | tb | Liquid butterbuds; (up to 4) |
| 8 | oz | Philly fat-free cream cheese |
| 1/2 | c | Sugar -or- |
| 1/4 | c | And 3 pkts sweet 'n low) |
| 1/2 | c | "egg beaters" |
| 1 | ts | Lemon juice |
| 1 | ts | Vanilla |
| 3 | tb | Flour |
| 1 | cn | (21-oz )lite cherry pie filling |
| 1 | pk | Sweet'n low |
| 1 | ts | Almond extract |
| 2 | c | Dream whip; prepared |
INSTRUCTIONS
CRUST FILLING TOPPING #1 TOPPING #2 Blend well together (in food processor) the Snackwells, sugar and butter buds and pat into bottom of a 9 1/2 by 13 glass baking dish which has been sprayed with cooking spray. Beat the cream cheese, sugar, egg beaters, lemon juice , vanilla and flour until smooth. Pour on top of crust and bake @ 350 for 20-30 min. Insert knife to see if it comes out clean. Cool, then spread topping #1. Then add topping #2. Makes 24 servings (Since this is so low in fat, for company I sometimes double the filling and cherries, leaving everything else the same.makes a more attractive serving and is still an acceptable alternative to high-fat desserts) busted by sooz Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997
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