| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | Diabetic, Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 24 | oz | Cream cheese |
| 1 | c | Strawberry pourable fruit |
| 1 | tb | Vanilla |
| 1/4 | ts | Salt |
| 4 | Eggs | |
| 2 | ts | Vanilla |
| 1 | c | Sour cream |
| Strawberries, sliced |
INSTRUCTIONS
3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit. Do not use reduced-calorie sour cream. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries. Nutrition information per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic fruit exchange Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to EAT-L Digest 14 Jan 97, by Martha Sheppard <marthahs@WORLDNET.ATT.NET> on Wed, 15 Jan 1997.
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