| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Vanilla wafer crumbs |
| 4 |
tb |
Margarine; melted |
| 1 |
ts |
Equal "Measure" -or- |
| 3 |
|
Packets Equal sweetener |
| 2 |
pk |
(8-oz) reduced-fat cream cheese; softened |
| 1 |
pk |
(8-oz) fat-free cream cheese; softened |
| 5 1/2 |
ts |
Equal "measure" -or- |
| 18 |
|
Packets Equal sweetener |
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Reduced-fat sour cream |
| 1 |
ts |
Vanilla |
| 1 |
pt |
Strawberries; sliced (optional) |
INSTRUCTIONS
Mix vanilla wafer crumbs, margarine and 1 tsp Equal Measure in bottom of a
9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining
mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated
350° oven until crust is lightly browned, about 8 minutes. Cool on wire
rack.
Beat cream cheese and 5-1/2 tsp Equal Measure in a large bowl until
fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and
vanilla until well blended. Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the
roasting pan. Bake in preheated 300° oven just until set in the center,
45-60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved
crumbs and return to oven. Turn oven off and let cheesecake cool in oven
with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve with
strawberries.
Makes 16 servings, 39% calorie reduction from traditional recipe. Per
serving: 187 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 56 mg
cholesterol, 253 mg sodium.
EQUAL "SUNRISE TO SUNSET"
BOOKLET OF LOW/REDUCED CALORIE
RECIPES; REFRIGERATE 8 HOURS.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”