| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Philadelphia |
Dessert, Cheesecake, Low-fat |
12 |
Servings |
INGREDIENTS
| 12 |
|
Reduced fat vanilla wafers |
| 3 |
pk |
(8-oz.) Philadelphia fat free cream cheese; softened |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1 |
c |
Assorted cut-up fruit or reduced calorie cherry pie filling |
INSTRUCTIONS
Place wafers, flat side down, on bottom of each of 12 paper-lined muffin
cups.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix just until blended. DO NOT OVERBEAT
AFTER ADDING EGGS.
Pour over wafers, filling each cup.
Bake at 325 degrees F. for 30 minutes. Cool before removing from pan.
Refrigerate several hours or overnight. Top with fruit just before serving.
12 servings.
Variations:
Lemon: Stir 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel into
batter.
Pumpkin: Mix 3/4 cup canned pumpkin, 3/4 tsp. ground cinnamon and dash
EACH ground cloves and nutmeg in with cream cheese. Omit fruit.
Cherry: Omit fruit. Top with 1 can (20 oz.) reduced calories cherry pie
filling before serving.
Quick Crust: Substitute 1 (9 oz.) ready-to-use graham cracker crumb crust
(extra serving size) for crumbs. Makes 10 servings. (Adds 6g fat per
serving.)
Honey Crunch: Omit sugar. Mix 1/2 cup honey in with cream cheese. Omit
fruit. Top with 3/4 cup lowfat granola ceereal; drizzle with 1 Tbsp. honey
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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